Dominick's Whitefish Piccata

July 23, 2010

Whitefish Piccata, Dominick's, West Hollywood, CA

Offering high quality protein and fewer calories than meat, making fish a regular part of the diet has a sea of benefits! Not only can seafood dishes be delicious, but they are usually quick and easy to prepare. Chef Brandon Boudet from Dominick's in West Hollywood, California has revealed to us his recipe for Whitefish Piccata ... a must add to your recipe index!

8715 Beverly Blvd.
West Hollywood, CA 90048
310 652 2335

This recipe makes 2 restaurant servings

Dominick’s Whitefish Piccata 
Whitefish Ingredients:

2 6 oz portions of whitefish with skin on
1 cup of flour
Salt and pepper to taste
3 Tbsp olive oil

Piccata Sauce Ingredients:
1 lemon
3 oz of white wine
2 Tbsp of capers
1 tsp chopped fresh Italian parsley
3 Tbsp butter

Instructions for the Whitefish:
Dredge the fish in flour lightly, shaking off the excess flour.
Season with salt & pepper.
In a non-stick pan, add the olive oil and heat on high until glistening.
Add the fish, skin side down.
Sauté on each side for 4 minutes or until the skin side is crispy.
Remove the fish from the pan and place in a warm oven, reserve the pan for the Piccata Sauce.

Instructions for the Piccata Sauce:
Juice the lemon.
To the same pan, add the white wine, lemon, capers and parsley.
Simmer the sauce over medium heat until reduced by half.
Remove pan from heat and swirl in the butter.

Place fish on plate and top with Piccata Sauce - enjoy!