Have you ever had a failure or two in the kitchen and convinced yourself you can’t cook? Maybe the kitchen is simply unfamiliar territory for you, so you’re overwhelmed by the thought of cooking before you even try? Let this New Year be the year you conquer the kitchen and cook with the Personal Chef Approach!

Tatjana fishing

If you can read, you can cook. It really is as simple as gathering and prepping the ingredients listed on the recipe, then following the directions provided. However, many of us learn visually, easier than literally. So, I decided to release a series of recipe videos over the next couple months for the Personal Chef Approach YouTube channel to show you how easy it really is. No more excuses!


Halibut Piccata

Even my fish phobic daughter will eat this yummy yet light Halibut Piccata recipe! It’s sophisticated enough to serve to dinner party guests, yet totally kid friendly too – making it a perfect family dinner entree to get you started. The Personal Chef Approach really is the solution to your resolution to eat heather in 2015!

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Halibut Picatta

  • 1/4 cup all-purpose flour
  • 1 teaspoon granulated garlic
  • 1 tablespoon olive oil divided
  • 4 filets halibut 6168 ouncesg each
  • salt and pepper to taste
  • 1 clove garlic minced
  • 1/4 cup dry white wine
  • 1/2 cup fat-free chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers drained
  • 1 lemon thinly sliced
  • 1 tablespoon butter
  • 2 tablespoons parsley chopped
  • salt and pepper

Directions

Halibut Picatta

  1. Mix the flour, and granulated garlic on a plate; set aside.
  2. In a large sauté pan over medium heat, add 2 teaspoons of the olive oil, heat until you start to see ridges in the oil, about 1 minute.
  3. While oil is heating up, dredge the halibut filets in the seasoned flour, and shake off any excess flour before adding to the hot oil. Season with salt and pepper. Saute fish 3-4 minutes (depending upon thickness) until going light golden brown then flip to cook on the other side until just cooked through, an additional 3-4 minutes. Remove to a plate and tent with foil to keep warm.
  4. Add the remaining olive oil to the pan, then the garlic and cook 30 seconds or until fragrant. Deglaze the pan with the white wine (add wine to pan and scrape up any brown gooey bits on bottom of the pan). Let wine reduce by half, simmering for about 4-5 minutes. Add chicken broth, and lemon juice, capers and lemon slices, cook, stirring occasionally for 1-2 minutes. Remove from heat, add parley and butter, and stir until melted.
  5. Pour over fish and serve, or cool and store.

Serving Suggestions

Serve with Parmesan Zucchini. If the sauce is too sour, add a pinch of sugar.

Heat To Eat

Vent lid of container and heat in microwave on 50% power for 3-5 minutes, stirring midway to distribute heat evenly; or heat in a large skillet over medium heat, turning once, until heated through, about 6-8 minutes.

PS. Chicken, veal, pork, and turkey cutlets are all delicious Piccata-Style too!

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