WebPiccata Sauce 1 tablespoon unsalted butter 1 medium shallot (finely diced) 4 cloves garlic (minced) 1 cup white wine 1/4 cup lemon juice (fresh squeezed) 1/4 cup …
Preview
See Also: Low Carb RecipesShow details
The perfect fish piccata is firm, flaky and full of flavor. Here are a few suggestions for making the most out of this recipe. Use a large pan to cook the fish. I like to use a well-seasoned 12-inch cast iron skillet to sear the trout. This way, the fish fillets fit well and cooks evenly and quickly, gaining good color. Don't overcook the fish.
Classic piccata is often served over pasta. If you’re gluten free, you can simply use gluten free pasta. To keep the recipe low carb, you can serve it over roasted spaghetti squash or with a simple side of low carb veggies such as broccoli, cauliflower, asparagus, or even Brussels sprouts. Is Cod Piccata Low Carb? Piccata is not a low carb dish.
Heat oil in a skillet until shimmering. Cook the veal cutlets in one layer, working in batches, for about 30-45 seconds per side. Transfer to a plate and top with foil to keep warm. Repeat with remaining oil and veal. Make veal piccata sauce. Reduce heat, add butter and garlic, and saute until fragrant. Add white wine, bone broth, and lemon juice.
My friend Matt Janofsky, you'll hear his name in the video below, is one behind this brilliant idea! The choice of fish and how you season it matters, but what takes this recipe over the top is the lemon piccata sauce, made with a base of white wine, quality olive oil, lemon juice and a little bit of unsalted butter.