Seafood Piccata Recipe
Seafood Piccata is a classic Italian preparation that transforms fresh fish and shellfish with bright lemon, capers, and a silky butter sauce. This light yet elegant dish celebrates the delicate flavors of the sea with the sharp, briny notes of piccata's signature ingredients. Ready in under 30 minutes, it's an impressive main course for weeknight dinners or entertaining.
Ingredients
- 600g mixed firm white fish fillets (sea bass, halibut, or cod), cut into 8 portions
- 250g large shrimp, peeled and deveined
- 250g scallops, patted dry
- 60ml (1/4 cup) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 60ml (1/4 cup) extra virgin olive oil
- 30g (2 tablespoons) butter
- 4 cloves garlic, minced
- 120ml (1/2 cup) dry white wine
- 120ml (1/2 cup) fish or vegetable broth
- 60ml (1/4 cup) fresh lemon juice
- 30g (3 tablespoons) nonpareil capers, drained
- 30g (2 tablespoons) sliced green olives
- 15ml (1 tablespoon) fresh parsley, chopped
- 2g (1/2 teaspoon) lemon zest
- 1 lemon, cut into wedges for serving
Instructions
-
Pat all seafood dry with paper towels. This removes excess moisture and ensures better browning.
-
Combine flour, salt, and pepper in a shallow dish. Lightly coat each piece of fish, shrimp, and scallops on both sides, shaking off excess.
-
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, add fish pieces and cook 3 minutes per side until golden. Transfer to a plate.
-
Add shrimp to the skillet and cook 2 minutes per side until pink. Remove and set aside with the fish.
-
Add scallops to the skillet and cook 2 minutes per side until opaque. Transfer to the plate with other seafood.
-
Reduce heat to medium. Add butter and minced garlic to the skillet, stirring for 30 seconds until fragrant.
-
Pour in white wine, scraping up any browned bits from the pan with a wooden spoon. Simmer 2 minutes until reduced by half.
-
Add broth and lemon juice, then return all seafood to the skillet. Stir in capers, olives, and lemon zest. Simmer 2-3 minutes until the sauce coats the seafood and flavors meld.
-
Taste and adjust salt and pepper as needed. Transfer to serving plates, spoon sauce over each portion, and garnish with fresh parsley and lemon wedges.
Substitutions
- For dairy-free: Replace butter with olive oil and use vegetable broth instead of fish broth
- For white wine substitute: Use additional broth or dry vermouth in equal measure
- For gluten-free: Use cornstarch or rice flour for dredging instead of all-purpose flour
- For caper-free: Replace with diced anchovy fillets or additional sliced green olives for brininess
Tips
- Patting seafood completely dry is essential for proper browning and developing the golden crust
- Do not overcrowd the skillet when searing; cook in batches to maintain high heat and prevent steaming
- Use fresh lemon juice rather than bottled for the brightest, most authentic flavor in the piccata sauce
- Serve immediately over pasta, rice, or with crusty bread to capture every drop of the silky sauce
Piccata is a traditional Italian technique originating from Northern Italy that typically uses thin-pounded veal, though seafood versions are equally authentic and popular in coastal regions. The name derives from the Spanish word 'picante,' reflecting the sharp, piquant flavors of lemon and capers that define this timeless preparation.
Frequently Asked Questions
How long does Seafood Piccata Recipe take to make?
Seafood Piccata Recipe takes about 35 minutes total — 15 minutes of prep and 20 minutes of cooking — and makes 4 servings.
What can I substitute in Seafood Piccata Recipe?
You can adapt it easily: For dairy-free: Replace butter with olive oil and use vegetable broth instead of fish broth; For white wine substitute: Use additional broth or dry vermouth in equal measure; For gluten-free: Use cornstarch or rice flour for dredging instead of all-purpose flour.
How should I store leftover Seafood Piccata Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Seafood Piccata Recipe?
Each serving of Seafood Piccata Recipe has about 48g of protein and 420 calories.
Loading comments...