Fish Piccata

by Jess Rohr, owner of Forage Hawaii

A delicious and simple preparation for just about any fish. Lightly breaded fish is paired with a white wine, butter, caper sauce and finished with fresh lemon and parsley. The optional diced tomato makes a nice addition to the final sauce.

Serves 4

Ingredients

4 - 4oz pieces fish fillets (mahi, ono, taʻape, etc.)

TT salt & pepper

1/4 cup flour

2 Tbsp canola oil

1 cup white wine

2 cloves garlic, smashed

4 Tbsp butter

2 Tbsp capers

1/4 cup tomatoes, finely diced (optional)

1 lemon, cut into 4 wedges

2 Tbsp parsley, chopped

Instructions

Season the fish with salt and pepper on both sides. Dust completely with flour, tapping off any excess.

In a large skillet, heat the oil over medium high heat. Sear the fish on one side until golden brown and still slightly raw in the center. Remove fish from pan and add wine and garlic. Reduce wine by half and add butter, capers and tomatoes (if using). Put the fish back into pan for a couple minutes to finish cooking. Serve with lemon and parsley.

This dish pairs nicely with rice pilaf, garlic mash, or fresh steamed vegetables.