Fish Piccata Recipe

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Taking a spin on a favorite chicken piccata recipe that I’ve made for years, I gave it a boost in flavor in this fish piccata recipe, on top of roasted asparagus.

But here’s a little backstory: Fish and vegetables rank fairly low on my must-have-on-a-deserted-island meal plan. That said, I know the vital nutrients that both carry, and so, begrudgingly at times, I eat fish, and I eat vegetables.

Turns out, this flounder piccata was really, really good. Flounder is a very mild fish, so the lemon caper sauce was a perfect compliment.

To Market, To Market

To Market, To Market, to buy a fresh … fish? Hello there!

Those that know their fully-dressed fish, know that this is not flounder, but salmon. But I didn’t know that. These big guys are on display – and available for purchase – at Market District, the new 120,000 square foot grocery store that recently opened in Carmel, IN to offer the best of unique, and everyday food items.

Market District has a vast collection of local products, more than 100 organic produce options, European charcuterie, 400+ bulk foods and a full service meat and seafood department.

Which brings us back to seafood, where I met Dan, the Asst. Team Leader for the seafood department. He grew up fishing, and after a brief conversation I could tell it’s in his blood. He and the other seafood team members were knowledgeable and helpful, which is precisely what you want when you’re like me and have no clue which fish would be good for a lemon-caper piccata sauce.

Dan recommended flounder, which happened to be on sale the week I visited.

Market District’s fresh produce department is the first stop inside the store, and it’s massive. The shopping list for my Flounder Piccata recipe called for lemons, and asparagus as my veggie side.

Done, and done. (Side note: I’m not up on my asparagus officinalis, but this is the first time I’ve seen white asparagus).

After picking up most of my groceries, I stopped in to Market District’s expansive beer, wine & liquor department (with a humidor located within, for cigar aficionados) to pick up a dry white for my recipe. I asked one of the department associates what she’d recommend, and she directed me to Slingshot Napa Valley Sauvignon Blanc, a Market District exclusive.

A vital ingredient to a piccata sauce is capers. They’re sort of like a tart pea, and they’re generally located near pickles, relish and olives:

Now that you have a ‘taste’ for what went in to the ingredients, let’s move on to the recipe!

Fish Piccata with Roasted Asparagus

Ingredients for 4 servings:

• 4-5 fillets of mild fish, such as Flounder or Tilapia
• 1/2 cup flour
• Salt and pepper
• 6-8 tbs butter
• 2 Tbs capers
• 1 lemon, sliced in half, then one half cut into 5-6 thin slices
• 3/4 cup dry white wine or chicken stock
• 1 bunch fresh asparagus, rinsed and bottom 1″ removed
• 2 tbs olive oil

Heat oven to 400° for asparagus. In skillet over medium heat, melt 2 tbs butter. In a shallow bowl or pie plate, mix flour with salt and pepper. Coat each fillet, turning to coat both sides. Place 2-3 fillets onto melted butter. Cook for 3 minutes, and carefully turn over to other side. Cook another 3 minutes; gently transfer to platter (you may cover with foil to keep warm). Melt another 2 tbs butter in skillet, and repeat with remaining fish, removing to warm platter after cooking.

Place asparagus into shallow roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in oven for 10 minutes.

While asparagus is roasting, pour wine or chicken stock into skillet, and squeeze juice from the lemon half into pan (about 1/4 cup). Add capers and heat to boiling over medium heat, scraping any cooked bits into sauce for added flavor. Add remaining butter, whisking as it melts, and add lemon slices into pan.

Place several asparagus stalks onto plate, top with fish fillet and spoon sauce over fish, topping with a slice of cooked lemon. Excellent served with wild rice!

Learn more about Market District here, and read my previous post to get an inside look from a foodie’s perspective.

5 from 2 votes

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Fish Piccata Recipe

Serve Fish Piccata using a mild fish such as Flounder or Tilapia, on top of roasted asparagus with a side of wild rice.

Course Main Course

Author Ann-Marie Rohe / Chaos Is Bliss

Ingredients

• 4-5 fillets of mild fish such as Flounder or Tilapia
• 1/2 cup flour
• Salt and pepper
• 6-8 tbs butter
• 2 Tbs capers
• 1 lemon sliced in half, then one half cut into 5-6 thin slices
• 3/4 cup dry white wine or chicken stock

Instructions

1. In skillet over medium heat, melt 2 tbs butter.

2. In a shallow bowl or pie plate, mix flour with salt and pepper. Coat each fillet, turning to coat both sides.

3. Place 2-3 fillets onto melted butter. Cook for 3 minutes, and carefully turn over to other side. Cook another 3 minutes; gently transfer to platter (you may cover with foil to keep warm).

4. Melt another 2 tbs butter in skillet, and repeat with remaining fish, removing to warm platter after cooking.

Piccata Sauce

1. Pour wine or chicken stock into skillet, and squeeze juice from the lemon half into pan (about 1/4 cup).

2. Add capers and heat to boiling over medium heat, scraping any cooked bits into sauce for added flavor.

3. Add remaining butter, whisking as it melts, and add lemon slices into pan. Drizzle piccata sauce over tilapia and serve warm.

For more deliciousness be sure to follow me on Pinterest, and take a look at these:

• Asian Coleslaw with Ramen Noodles
• Pumpkin Spice Cake Trifle
• Basil Tomato Bisque