Italian Haddock Piccata Recipe Video
This heavenly recipe is from Italian cuisine and can be served as main dish.
Ingredients
4 fresh haddock fillets (about 6 oz each), skinned, halved on the bias
Wegmans Sea Salt
Fresh cracked black pepper
2 Tbsp Wegmans Pure Olive Oil, divided
2 Food You Feel Good About Peeled Shallots, minced
1/2 cup dry white wine
2 Tbsp Italian Classics Non Pareil Capers, drained
1 pkg (8 oz) Wegmans Lemon Butter Sauce (Prepared Foods)
Wegmans Pan Searing Flour
1 Tbsp Wegmans Basting Oil
1 tsp Wegmans Butter
Flat leaf parsley to garnish
Directions
1. Heat 1 Tbsp olive oil in medium saucepan on MEDIUM; add shallots. Cook, stirring 2-3 min, until lightly browned. Add wine, stirring to loosen browned bits from bottom of pan. Cook on MEDIUM-HIGH, 4-5 min until liquid is reduced by half. Add capers and lemon butter sauce. Sprinkle with cracked black pepper; bring to simmer. Reduce heat to LOW. Keep warm as fillets cook.
2. Season fillets with sea salt and cracked pepper and dust with pan-searing flour; pat off excess. Heat remaining olive oil in large skillet on MEDIUM-HIGH, until oil faintly smokes; add fillets. Turn over when fillets change color about one-quarter of way up and seared side has turned paper-bag brown, 3-4 min.
3. Reduce heat to MEDIUM-LOW. Cook 2-3 min or until internal temp reaches 120 degrees. (Check by inserting thermometer halfway into thickest part of fillets.)
4. Add basting oil and butter to pan; swirl. Baste with spoon, 1-2 min, until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 min. Sprinkle with parsley and serve with sauce.
2. Season fillets with sea salt and cracked pepper and dust with pan-searing flour; pat off excess. Heat remaining olive oil in large skillet on MEDIUM-HIGH, until oil faintly smokes; add fillets. Turn over when fillets change color about one-quarter of way up and seared side has turned paper-bag brown, 3-4 min.
3. Reduce heat to MEDIUM-LOW. Cook 2-3 min or until internal temp reaches 120 degrees. (Check by inserting thermometer halfway into thickest part of fillets.)
4. Add basting oil and butter to pan; swirl. Baste with spoon, 1-2 min, until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 min. Sprinkle with parsley and serve with sauce.
Editors Review
Chef Mark comes up with his own version of Piccata, which uses Haddock. Watch him make his favorite dish which will please your taste buds too. The dish is simple to cook and flavorful in taste.Chef
