Redfish Piccata

2 Redfish fillets
12 small Portabella mushrooms, sliced
1/2 lb. Butter
2 tbsp. Capers
1 cup Green onions, chopped
2 tbsp. Garlic
1 oz. Lemon juice
1 oz. White wine
Salt and pepper to taste
Olive oil
Jasmine rice
Vegetables

Heat 1 tbsp. olive oil on high heat. Add garlic and mushrooms, sauté 3 to 5 minutes until mushrooms are soft. Add onions and capers for an additional 3 minutes, then add white wine and lemon juice and cook for 3 more minutes.
Reduce to low heat and add butter, stirring gently. Turn oven to 400 degrees.
Heat 2 tbsp. oil in an iron skillet on stovetop (do not let oil smoke).
Season fish to taste. Lay fillets in pan, topside down, cook 3 minutes or less depending on size of fillets. Turn fish over and place in oven for 7 minutes.
Spoon sauce over fish and serve with Jasmine rice and vegetables of choice.

Capt. Lucky Chucky Rogers         


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