Recipe and photo credit: http://www.foodnetwork.com/recipes/food-network-kitchen/catfish-piccata-recipe-2107222
- 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
- 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.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine