Pan Fried Fish In Lemon Caper Sauce
Use any whitefish that you like that is mild and flaky; orange roughy works well. This is also gluten-free, using cornstarch, and gives it a light crispy taste.
Dovetailing Tip: You already juiced and zested the lemons during Meal 3, cutting your time down for this recipe. And less clean-up time, too!
|2||whitefish fillets, deboned, skin on|
|salt and pepper, to taste|
|1/2 teaspoon||garlic powder|
|vegetable oil, for a shallow fry|
|for the sauce:|
|2-3||meyer lemons, zest and juice|
|1||garlic clove, minced|
|2 tablespoons||unsalted butter|
|3 tablespoons||capers, drained|
|flat leafed parsley leaves, for garnish|
1. In a small sauce pan make the sauce. Melt the butter with the garlic. Cook until fragrant, about 2 minutes. Next add the lemon zest and juice and capers. Swirl together and let cook for a few minutes or until it reduces slightly. Set aside and keep warm.
2. In a cast iron skillet, pour in vegetable oil to reach about halfway up the side. Bring up to heat over medium.
3. While the oil heats up combine the cornstarch, a large pinch of salt, a small pinch of pepper, paprika and garlic powder together in a shallow bowl. Mix to combine. Dredge the fillets in the cornstarch mixture, shaking off the excess.
4. Once the oil is up to heat carefully place the fish in, skin side down, and fry about 2-3 minutes on the first side. Flip and continue to cook for another 2-3 minutes or until golden brown and crispy. Remove from oil and drain on a paper towel.
5. To serve place the fried fish on a plate, drizzle with a little of the warm sauce and garnish with parsley leaves.