Catfish Piccata Recipes

FISH PICCATA

Fish Piccata image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

CATFISH PICCATA

Catfish Piccata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 6-ounce catfish fillets
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups mixed salad greens
2 tablespoons capers, drained and rinsed
1/2 cup fresh parsley leaves

Steps:

Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

SEAFOOD PICCATA

Seafood Piccata image

Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!

Provided by Beth Lewis

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
¾ cup minced green onions
2 tablespoons minced garlic
1 pound medium shrimp - peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
½ cup butter
¼ cup chopped fresh parsley

Steps:

Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
Toss pasta with seafood sauce and parsley.

Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g

CATFISH PICCATA RECIPE

Catfish Piccata Recipe image

Provided by cbingham

Number Of Ingredients 11

Ingredients

4 6-oz. catfish fillets
Kosher salt & pepper
Flour for dredging
2 tbs unsalted butter
3 tbs EVOO
2 garlic cloves, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested & juiced, 1/2 cut in wedge)
3 cups mixed salad greens
2 tbs capers, drained & rinsed
1/2 cup fresh parsely

Steps:

Pat fish dry and season with s&p. Dredge pieces in flour, shaking off excess. Heat 1 tbs butter & 1 tbs oil over medium-high heat. Add the fish and cook, turning once until opaque, about 3 minutes per side. Transfer to plate and keep warm. Add garlic to skillet and cook, stirring until just golden, about 30 seconds. Remove from heat and add wine, lemon zest and lemon juice. Return to heat and cook, stirring until the wine is slightly reduced, about 2 minutes. Season with s&p. Meanwhile toss greens with 1 tbs olive oil and s&p to taste. Divide the fish among plates. Add remaining 1 tbs butter to the sauce in the skillet and stir until melted. Pour butter sauce over fish. Wipe out the skillet. Heat remaining 1 tbs oil over high heat. Add the capers and parsley and fry until crisp about 1 minute. Sprinkle over fish and serve with salad and lemon wedges.

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