Italian Haddock Piccata
|Fresh haddock fillets||24 Ounce, skinned, halved on the bias (4 Fillets, 6 Ounce Each)|
|Sea salt||To Taste (Wegmans)|
|Freshly cracked black pepper||To Taste|
|Pure olive oil||2 Tablespoon (Wegmans)|
|Peeled shallots||2 , minced (Food You Feel Good About)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Nonpareil capers||2 Tablespoon, drained (Italian Classics)|
|Lemon butter sauce||8 Ounce (1 Package, Wegmans, Prepared Foods)|
|Pan searing flour||1 Cup (16 tbs) (Wegmans)|
|Basting oil||1 Tablespoon (Wegmans)|
|Butter||1 Teaspoon (Wegmans)|
|Flat leaf parsley||1 Tablespoon (For Garnish)|
1. Heat 1 Tbsp olive oil in medium saucepan on MEDIUM; add shallots. Cook, stirring 2-3 min, until lightly browned. Add wine, stirring to loosen browned bits from bottom of pan. Cook on MEDIUM-HIGH, 4-5 min until liquid is reduced by half. Add capers and lemon butter sauce. Sprinkle with cracked black pepper; bring to simmer. Reduce heat to LOW. Keep warm as fillets cook.
2. Season fillets with sea salt and cracked pepper and dust with pan-searing flour; pat off excess. Heat remaining olive oil in large skillet on MEDIUM-HIGH, until oil faintly smokes; add fillets. Turn over when fillets change color about one-quarter of way up and seared side has turned paper-bag brown, 3-4 min.
3. Reduce heat to MEDIUM-LOW. Cook 2-3 min or until internal temp reaches 120 degrees. (Check by inserting thermometer halfway into thickest part of fillets.)
4. Add basting oil and butter to pan; swirl. Baste with spoon, 1-2 min, until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 min. Sprinkle with parsley and serve with sauce.