Piccata, a sauce with lemon, parsley, and butter, is one of my most favorite things in life. It’s simple, flavorful, and fresh and perfect for any night of the week. Plus, it’s something I just never get sick of.
Usually, I make my chicken piccata, but with the summer in full swing, fresh fish has been on my mind. I’ve taken a flakey white fish, Halibut (although really any fish would work here) and topped it all off with a fresh piccata sauce. It’s a new favorite for sure.
This dish pairs well with just about anything. I love serving mine with some garlicky green beans and I usually add a little Gluten-free pasta to my kids plates. Easy! I hope you all enjoy this simple summer staple as much as I do.
- 4 [6-ounce] halibut filets, skin removed and pat dry (I asked my fish monger to remove the skin)(You can also sub any white, flakey fish)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp almond flour
- 2 tbsp tapioca flour
- 2 tbsp avocado oil
- 1/2 cup white wine (sub chicken broth if whole30)
- 2 cloves garlic, minced
- 2 tbsp capers, drained
- Juice of 1/2 lemon
- 2 tbsp butter (sub ghee if whole30)
- parsley, for garnish
- Season both sides of the halibut filets with kosher salt and pepper.
- On a plate or wide mouth bowl, add the almond flour, tapioca flour, a pinch of kosher salt and black pepper. Mix to combine. Dredge the fish on all sides and shake off excess.
- Heat oil over medium-high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins one each side. Transfer cooked fish to a wire rack and reduce heat in the skillet to medium.
- Add the wine and scrape up any brown bits and cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers and lemon juice and stir to combine. Melt butter into the sauce then remove from heat.
- Spoon the sauce over fish and garnish with parsley. Enjoy! .