Fish Piccata, Grilled Asparagus and Lemon Infused Angel Hair Pasta 2

I adore this meal. Well balanced, delicious and easy on the wallet. It’s so simple to prepare and will surely make a fish lover out of anyone who isn’t. Try it for your next dinner party or a simple meal at home. Prep time is about 10 minutes and cook time is 10-15 minutes. Serves 4.

Fish Piccata

2-3 tablespoons of olive oil
4 fish fillets (we use Alaskan Turbot, Sole or Tilapia)
Salt and freshly ground pepper
1/2 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2-3 tablespoons butter
Fresh parsley, chopped (about 2-3 tablespoons)

Blot the fish dry with paper towels and season with salt and pepper. Dredge the fillets in the flour, shaking off the excess. Heat olive oil in a large saute pan over medium heat. Saute the fish in the oil for about 4 minutes, flipping halfway through. Note: Turbot is thicker than sole or tilapia, so I saute the turbot fillets longer. Remove the fish to a serving platter. Deglaze the pan with the white wine, whisking for about a minute. Add the lemon juice, capers, butter and whisk all together. Pour liquid over the fish and garnish with lots of fresh parsley.

Grilled Asparagus

1 bunch asparagus, cleaned and ends cut off
2 tablespoons olive oil
2 tablespoon butter
salt and pepper

Place asparagus, olive oil and butter in a pan that can be used on your grill. Start the asparagus at high heat in the pan on the grill, rotating periodically, approx. 2 minutes. Remove the asparagus from the pan and gently place each spear on the grill, browning on one side, turning once and browning remaining side, approx. 1 minute on each side. Pull asparagus spears off the grill and put back in the pan, salt and pepper to taste.  Serve immediately.

Lemon Infused Angel Hair Pasta

1 box angel hair pasta
2 tablespoon olive oil
1 lemon, zested
Salt and freshly ground pepper
Parmesan, grated
Fresh parsley, chopped for garnish

Cook the angel hair pasta per the package instructions. When the pasta is almost done, heat the olive oil in a large saute pan over medium heat and add the lemon zest, salt and pepper and cook for about 1 minute. Drain the pasta reserving about 1/4 cup cooking water (you may not need this). Remove the infused oil from the heat, add the pasta and toss to coat (add some of the cooking water if needed). Toss pasta with Parmesan cheese and freshly chopped parsley.


Recipe for fish and pasta modified from Melissa d’Arabian