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Easy Redfish Piccata

by Inland Seafood - Chef: Vicky Murphy

2 lbs. flat redfish fillet
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 tablespoon olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon grated lemon zest
2 tablespoons chopped parsley
2 tablespoons small capers

  1. In a large skillet, melt 1 tablespoon butter in oil over medium-high heat.
  2. Add fish and cook, turning once, until lightly browned outside until it flakes easily when tested with a fork, should take approximately 5 to 7 minutes.
  3. Remove to a platter and keep warm.
  4. Pour off all but one tablespoon of fat from skillet.
  5. Add remaining butter and cook over medium-high heat until browned, about 1 minute.
  6. Quickly stir in lemon juice, lemon zest, parsley and capers and pour over fish.


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