Creamy Fish Picatta

This has got to be one of my favorite dishes to prepare. I normally, well I've always made this with chicken. This was the first time I ever made it with fish. It was delicious. When I make it with chicken, it is usually referred to by my husband as Chicken Pomodoro. Which is a different meal for a different day. My youngest refers to it as the chicken with yummy peas. As she is making reference to the capers. I never cook with peas (yuck) unless I am making Belizean potato salad. So yes, they are the yummy peas.

This was accompanied by garlic mash and feta dill tomato roasted asparagus.

I used tilapia. Like I said, this dish can be used with chicken as well. I understand that tilapia is a junk fish and fish snobs all over are gasping right now reading this. So, feel free to dismiss my blog while sipping your coca-cola and eating your trans-fat fries and big mac or deep fried "closed on Sunday" chicken sandwich that is just so healthy for you. The way I look at it, eating junk fish is better than eating no fish at all. Don't judge.



Ingredients for fish/chicken coating:
Adobo seasoning
Tony's Herb seasoning
flour
white wine
olive oil

Ingredients for creamy picatta sauce:
1/2 qt heavy cream
1 tbsp butter
juice of one large lemon
1/2 cup capers
6 thinly sliced mushrooms

Here is the holy grail to getting your seasonings to stick to your meat. PUT THEM ON FIRST BEFORE THE FLOUR.

In a large skillet pour enough olive oil to coat the pan and place on medium heat.
Put your fish in a glass dish after rinsing and patting dry. Next drizzle with olive oil and white wine.
Seasonings are next. Just enough to cover the fish. Easy does it. Fish absorb seasoning quickly. Dredge in flour.




When pan is ready, place in the pan and lets get going!

***To keep your fish from falling apart you want to always make sure you give it enough time to cook on each side. Approximately 5 minutes on each side, and always use a flat spatula to flip.



Once fish is cooked, take out of the pan and place in an oven safe pan and keep warm...in the oven...on warm setting.



Picatta Cream
Turn down the temperature of your pan to low now.
Using the crispy bits left over in your skillet, add a tablespoon of butter and melt. While this is melting add the lemon juice, capers, and, mushrooms. Slowly add the cream. Stir this till it slightly thickens. Place on top of fish and eat up!



This is enough for about 8 fish.

The potatoes I boiled with the skin on because there are a lot of vitamins in the skin. Once boiled I then peeled the skin. Added butter, skim milk, salt, pepper, and minced garlic. Mashed up.

 

The asparagus was tossed with tomato, dill, garlic salt, feta cheese, and olive oil and placed in the oven on the broiler setting for about 10 minutes.

If you try this, let me know how yours turns out!