For many, the summer simply means three months filled with countless grilled hamburgers in the backyard and one too many poolside hotdogs. However, for seasoned pros such as Chef Kris Capra, host of PBS’s “Easyway Gourmet with Kris Capra,” the summer is the perfect time of year to enjoy fresh local fish.
“Fish is not only delicious, it is also great for you,” said Capra.
Praised for its muscle-boosting proteins, fish has high levels of Omega-3 fatty acids that fight heart disease, depression and stroke – the perfect alternative to the average barbecue fare. Most nutritionists recommend eating fish at least two times a week in order to reap the full nutritional benefits.
According to Capra, “Fish always makes a very elegant, sophisticated meal,” and she recommends trying the following recipe with different types of fish to enjoy the different flavor. So, while the recipe calls for cod, you can substitute with any lean fish that cooks quickly but packs big flakes and delicate flavor such as halibut, sea bass or any other firm white fish.
More important than the type of fish you use, the right cooking tools are crucial when trying to perfect Capra’s Cod Piccata. Newer cooktops, like the Dacor Renaissance® Gas Cooktop, feature the precision necessary to achieve gourmet culinary results. The unique SimmerSear™ Burners, exclusive to the Renaissance Gas Cooktop, are equipped with industry-leading technology that delivers unsurpassed performance.
If using cod for the recipe, a general rule of thumb is to measure the fish at its thickest part and cook it 10 minutes for every inch, turning once halfway through the cooking time. To perfect her Cod Piccata, found in her upcoming Easyway Gourmet cookbook, Capra recommends browning the fish and serving it in a capers, lemon and white wine sauce.
Cooking time: 20 minutes
Yield: 4 servings
- 4 cod filets, about 6 ounces a piece
- All purpose flour for dredging
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2/3 cup dry white wine
- 1/2 cup chicken stock
- 1 teaspoon lemon juice
- 1 tablespoon capers, drained
- 1 tablespoon parsley, finely chopped
- Salt and pepper
Wash the cod and pat it dry. Salt the fish and lightly dust it with flour.
Heat the oil and butter in a large skillet. Sauté the cod over moderately high heat for 4 to 5 minutes on each side, or until done.
Transfer to a warm plate with a wide spatula. Add the wine to the pan and increase heat to high. Allow the liquid to boil and reduce.
Pour in the stock and boil for about 2 minutes as it slightly thickens. Add the lemon juice and drained capers and stir for about 1 minute. Salt and pepper to taste.
Return the cod to the pan and heat through for about 1 minute.
Plate the cod and spoon sauce over it. Sprinkle with parsley and serve.
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