Swai Piccata

Need a quick and tasty restaurant quality meal, make anything 'piccata'.

I admit I probably make this and other 5 ingredient quickies that use fish fillets and meat scaloppine at least once a month on those nights that you get home late or you just don't feel like preparing a high prep recipe.

Taking advantage of the temperate weather lately, I have been covering the sliding outside patio doors with plastic. I have 3 of them and if I don't do this my oil bill doubles in the winter. It is time consuming and at the end of the day I am tired.

This is when I pull out the frozen swai, cut a lemon, a touch of white wine and a spoonful of capers and dinner is served. If a lemon is about to go south, I zest it and squeeze the juice into small cups and freeze it. I have fresh lemon juice and zest in the freezer at all times.

This dish in particular is excellent for sugar control. A side of Uncle Ben's Converted Rice and spinach makes a well rounded meal. I keep bags of creamed spinach in the freezer, buying them when they run those vegetable specials. I personally like the Birds-Eye Steam bags.
Just enough for one meal.

I am in love with these tiny Italian capers I found at Eataly the other day. They pack a huge punch of flavor. I think I will save the larger ones for when a recipe calls for chopped capers.

I like Swai (Indonesian catfish) fillets, because like American catfish, it is sweet and firm so it does not flake and is easy to flip over. Great for sauteing. It also is half the price of flounder or sole and the large pieces make it perfect for 2 people. It also is called Basa. Grab a few fillets and try it, you will love it.

Swai Picatta
serves 2

* 1 large white fish fillet
* salt & pepper
* flour, for dredging
* 1 tablespoon unsalted butter
* 1 tablespoon olive oil
* 1 tablespoon capers
* juice and zest of 1 medium lemon
* 1/4 cup white wine
* 2 tablespoons clam or chicken broth

Melt butter and olive oil in a non-stick fry pan. Salt & pepper and dredge fish in flour on both sides.
Saute fish, skinned side up until the edges start to whiten and no longer have a translucent look.
Carefully flip and saute the bottom side. With a fork, gently poke the flesh at the thickest part to test for doneness. If it separates easily remove the fillet to a warm platter.
Add lemon juice and white wine and cook till it coats the bottom of the pan and then add some chicken broth to the consistency of the sauce you like. Sprinkle the lemon zest and capers into the pan and pour the sauce over the fillet.