Halibut Picata
Michael Symon gives halibut the piccata treatment with lemon, butter and capers for a zesty, summery dish.
In East Hampton, there\'s a place called Bostwick\'s Chowder House, a casual seafood spot beloved by locals and visitors alike. Bobby Flay and I have been going there for years, and it\'s where I always end up taking friends who visit me on the East End. While I love everything on the menu (I\'m looking at you, hot-buttered lobster roll!), I rarely pass up the fluke Milanese. The seafood out there is truly amazing, with fresh catch rolling in every day. If you\'ve never tasted fresh fluke, you should seek it out-it\'s firm, mild and sweet. This recipe is inspired by my favorite dish at Bostwick\'s, but I swap out the fluke for the more accessible halibut. If you can find fresh fluke (or flounder), go for it. If not, you can also substitute sole, cod or haddock.
Author Chef Michael Symon
Servings 4 servings
Ingredients
- 8 Tablespoons 1 stick unsalted butter, at room temperature
- 1/4 cup finely chopped fresh flat-leaf parsley plus 1/2 cup whole leaves parsley
- 2 Tablespoons salt packed capers rinsed
- 1 lemon zested and juiced
- 2 cloves garlic finely grated
- 1/2 cup all-purpose flour
- kosher salt
- 3 large eggs
- 1 Tablespoon Dijon mustartd
- 1/2 Teaspoon hot sauce
- 2 cups panko breadcrumbs
- 4 6-ounce halibut fillets *see note
- freshly ground black pepper
- extra-virgin olive oil for shallow-frying and drizzling
- 1/2 cup dry white wiine
- 1/2 cup chicken stock
- 1/2 cup thinly shaved radishes
Instructions
- Prepare and preheat a charcoal grill for indirect cooking, with one hot side and one cold (unheated) side.
- In a medium bowl, stir together the butter, chopped parsley, capers, lemon zest, lemon juice and garlic.
Set up a dredging station in three shallow bowls:
- Put the flour in one bowl and season with a pinch of salt.
- In a second bowl, whisk together the eggs, mustard, hot sauce and a pinch of salt.
- Put the panko in the third bowl and season with a pinch of salt.
- Pat the fish dry with paper towels and season on both sides with a pinch of salt and a twist of pepper.
- Working with one piece of fish at a time, dredge the fish in flour, making sure to coat both sides well.
- Shake off the excess.
- Dip the fish into the beaten egg, allowing the excess to drip off.
- Finally, lay the fish in the panko, turning and pressing fully coat both sides.
- Line a large plate or platter with paper towels.
- Pour 1/2 inch of olive oil into a large cast-iron skillet and set it on the hot side of the grill.
- When the oil is shimmering, carefully add the fish and cook until golden brown and crispy on both sides, about 3 minutes per side.
- If the oil is getting too hot, slide the pan off the heat. When done, transfer the fish to the paper towels.
- Carefully pour the oil out of the skillet (reserving for another use) and return the pan to the hot side of the grill.
- Add the wine and cook until reduced by half, about 1 minute.
- Add the chicken stock and cook until reduced by half about 1 minute.
- Add the butter/parsley mixture and cook, whisking constantly, for 1 minute.
- In a small bowl, combine the parsley leaves and radishes.
- Drizzle with olive oil and toss to combine.
- Transfer the fish to a platter, spoon over the sauce, top with the parsley/radish salad and serve.
Notes
* If you can find fresh fluke (or flounder), go for it. If not, you can also substitute sole, cod or haddock.