SUPERBLY HERBY FISH PICATTA

Superbly Herby|Seafood

Ingredients

2 tablespoons olive oil

8 tablespoons butter, divided (keep 6 tablespoons cold)

1 ½ – 2 pounds white fish filets, skinned (hogfish, grouper, snapper, sea bass, haddock, etc…)

¼ cup flour

2 tablespoons Dish off the Block Superbly Herby Spice Blend

4 cloves garlic, chopped

½ cup dry white wine

¾ cup chicken stock

¼ cup lemon juice

¼ cup capers

¼ cup fresh chopped parsley (plus more for garnish)

Instructions

Heat the oil and 2 tablespoons of the butter in a large skillet over medium high heat.

Place the flour and Superbly Herby in a large ziplock bag and shake to combine. Add each of the fish filets in the bag and shake until lightly coated in flour.

When the oil and butter are hot and bubbling, place the filets in the pan top side down and cook for 2-3 minutes until golden. Flip and cook for about 2 minutes more on the second side until just cooked through and a fork or knife slides easily in and out. Do not overcook. Remove from the pan to a plate and tent with foil to keep warm.

Add the garlic to the pan drippings and cook for about 1-2 minutes, stirring, until fragrant. Add the wine, chicken stock, and lemon juice to the pan and bring to a boil. Let cook for 6-8 minutes until reduced by about ⅓. Reduce the heat to low and add the capers and the remaining 6 tablespoons cold butter (cut into pats) to the pan. Whisk until all of the butter has melted and a silky sauce has formed. Stir in the parsley.

Add the fish back to the pan and gently coat in the sauce.

Serve the fish over rice or mashed potatoes and top with more of the silky sauce. Garnish with more parsley and lemon slices.