Wednesday, December 12, 2007

Bite with Belkys: Fish Piccata Style

Posted: 12/12/07

Reported by:

Belkys Nerey

Producer:

Mailyn Mederos

Contact:

mmederos@wsvn.com

Archived Reports:

All Bite with Belkys

Love Italian cuisine, meaning more than those popular pasta dishes? Tonight, we're stopping by one local casino where the chef is showing us a twist in making a tasty, traditional must-have. Time to grab A Bite With Belkys.

The Chef: Luke Palladino
The Dish: Fish Piccata Style

Ingredients for the Fish Piccata:

8 halibut, monkfish or salmon filets, cut "on the bias" into 4 oz. pieces
6 tbs. of extra virgin olive oil
2 shallots, minced
1/2 cup salted of brined capers, rinsed in warm water until there is no "salty taste."
3/4 cup of dry, un-oaked, white wine
Juice of one lemon
1 stick of butter, cut in small pieces
2 tbs. of tarragon, chopped
2 tbs. of chives, cut
Salt & pepper

Method of Preparation:

-Start by seasoning the fish with salt and pepper, then sear it in a pan with olive oil for about one minute on each side. Chef Luke says you can also try this recipe with chicken breast.

-Next, finish the fish in a 250 degree oven for about 10 minutes.

-Now make the piccata sauce. Saute shallots and capers with white wine. Once the wine reduces, add lemon juice, butter and salt and pepper.

-Lastly, garnish the sauce with fresh tarragon and chives.

Ingredients for spinach side:

1/4 cup of extra virgin olive oil
1 yellow onion, sliced very thinly
1/2 cup of pine nuts
1/3 cup of golden raisins
2 lbs. of fresh, washed spinach
2 tbs. of water
Salt & pepper, to taste

Method of Preparation:

-First, sauté some diced onions in a hot pan with extra virgin olive oil. Then season them with salt and pepper and add pine nuts and golden raisins. Chef Luke likes to soak the raisins in water until they plump up and become tender.

-Next, add the spinach. Make sure the spinach has been blanched in boiling water, shocked in ice water and drained. You may also use frozen spinach instead.

-Mix it all together, add a pinch of salt and pepper and a little bit of water.

To Plate the Dish:

Place a nice amount of spinach on a plate and top it off with the fish filet and the piccata sauce.

Serving Suggestion: Italian dry white wine

Serves: 6

FOR MORE INFORMATION:

Bragozzo Osteria Wine Bar
(inside the Isle Casino at Pompano Park)
1800 SW 3 St.
Pompano Beach, FL 33069
1-800-THE-ISLE
www.isleofcapricasino.com
www.lukepalladino.com

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