Fluke Milanese with Piccata Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 637
- Total Fat
- 37
- Saturated Fat
- 17
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 278
- Sodium
- 922
- Total: 35 min
- Active: 35 min
Ingredients
Four 6-ounce fluke fillets
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon Dijon mustard
Couple dashes hot sauce
3 large eggs, beaten
2 cups panko
Olive oil, for cooking and drizzling
1 stick unsalted butter, at room temperature
1/4 cup finely chopped fresh parsley plus 1/2 cup whole parsley leaves
2 tablespoons salt packed capers, rinsed
2 cloves garlic, grated
Zest and juice of 1 lemon
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup thinly shaved radishes
Directions
- Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Dry the fluke fillets using paper towels. Sprinkle with salt and pepper. Season the flour with salt in a wide, shallow dish. Add the mustard and hot sauce to the eggs in a second wide, shallow dish, then whisk to combine; season with salt. Season the panko with salt in a third wide, shallow dish. Dredge the fish in the flour, then the egg, then the breadcrumbs, allowing any excess to drop off.
- Place a large cast-iron pan on the direct heat side of the grill. When the pan is hot, add 1/2 inch olive oil to fill the bottom and let it get hot. Gently lay the breaded fish into the oil, away from you. Cook until golden brown and crispy on one side, 2 to 3 minutes. Gently flip and continue to cook on the other side until golden brown and crispy, 2 to 3 minutes. If the pan is getting too hot, move it to the indirect heat side of the grill to allow the fish to cook evenly. Remove the fish from the pan and place on a serving platter.
- In a mixing bowl, mix together the butter, chopped parsley, capers, garlic, lemon zest and juice. Lightly season with salt and pepper. Drain any oil from the pan and wipe it out. Place back on the direct heat side of the grill. Add the white wine to the pan and reduce by half, about 1 minute. Add the stock and once again reduce by half, another minute. Add the butter mixture and cook, whisking until the butter is melted and all the flavors come together, about 1 minute. Pour the sauce over the fish. In a mixing bowl toss together the parsley leaves, shaved radishes and a drizzle of olive oil. Garnish the fish with the parsley and radish salad over the top. Serve!