Fish Milanese

Fish Milanese

This is another refugee from NYT Cooking. It sounded like a great start to me. Trader Joe’s used to make a wonderful Dill with Jalapeño Tartar Sauce that would have been great with this but alas no more. Maybe I will make my own! Do NOT use Tilapia! This very inexpensive mostly farm raised fish is worth every penny if you are invested in bland tasting fish flesh. 4th grader fish sticks have more flavor.

 

 

Ingredients:

½ cup all-purpose flour
2 large eggs, beaten
1 cup italian bread crumbs
Pepper and salt substitute to taste
1 tsp Tajin spice
½ tsp dried oregano
6 (5- to 6-ounce) flounder fillets or bass, or snapper, grouper, snook
6 Tbs unsalted butter
5 Tbs neutral oil, such as safflower or canola
1 minced shallot
1 tsp minced garlic
5 Tbs lemon juice, plus lemon wedges for serving
3 Tbs chopped fresh parsley
3 Tbs capers, plus 2 Tbs caper brine
1 (5-ounce) package baby arugula
1 avocado, halved, pitted, peeled and cut into wedges (optional)

Directions:

  1. Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt substitute, pepper, tajin and oregano.
  2. Add to the bread crumbs; mix well.
  3. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
  4. In a 12-inch nonstick skillet, melt 1 Tbs of the butter in 1 Tbs of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 Tbs of the butter, 1 Tbs of the oil and the remaining fish.
  5. Wipe out skillet and melt the remaining 4 Tbs butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 Tbs oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt substitute and pepper.
  6. Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.