Yelloweye Horseradish Piccata

Directions

  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Season both sides of fish with salt and pepper. Mix the flour, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow plate. In a second plate, beat together the egg and 1/2 Tbsp. water. Place the bread crumbs on a third plate. Dip each fillet in flour, gently dust off extra flour, then dip in egg and bread-crumb mixture. (For best results and easier cleanup, make sure to designate a wet hand and a dry hand.)
  2. Heat 1 Tbsp. olive oil in large sauté pan over medium heat. Add the fillets and cook for 1 minute on each side until browned. Place in the pan and bake for 5 minutes while making the beurre blanc sauce.
  3. For the sauce, wipe out sauté pan with dry paper towel. Over medium heat, melt 1 Tbsp. of butter and then add the lemon juice, wine, reserved lemon halves, 1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a boil over high heat for about two minutes or until reduced by half. Remove from heat, add remaining 2 Tbsp. butter, and swirl to combine. Discard lemon halves and add horseradish. Plate fillets. Mix together lemon zest, chopped capers, and chives. Spoon sauce over each fillet and garnish with caper and chive mixture. Serve with wild rice pilaf and roasted asparagus.

Serves two

Wine pairing: pinot grigio, grüner veltliner, or a sparkling wine

Find more recipes from the chef at Waterfall Resort.

Ingredients

  • 2 (6 oz.) yelloweye fillets
  • Kosher salt
  • Fresh-ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 Tbsp. water
  • 3/4 cup seasoned dry bread crumbs
  • 2 Tbsp. olive oil
  • 3 Tbsp. unsalted butter, room temperature, divided into three pats
  • 1/3 cup freshly squeezed lemon juice (two lemons), squeezed lemon halves reserved
  • 1/2 cup dry white wine, such as sauvignon blanc
  • 1 Tbsp. prepared horseradish
  • 1 lemon, zested
  • Chopped fresh chives
  • 2 Tbsp. capers, drained and chopped