Pesci Picatta

By dyannucci

Michael anthony recipe for cobia, sea bass,salmon or grouper

Ingredients

• 3 lbs cobia filets, skinned and
• cleaned (or sea bass, salmon
• or grouper may be used)
• 1 1/4 cup flour for dusting
• 4 Tbsp grape seed oil
• 1 Tbsp garlic
• Pinch of crushed red pepper
• 1 1/4 cup white wine
• 3 Tbsp capers
• Juice of 3 lemons
• 1 1/4 cup heavy cream
• 1 1/4 cup butter, cut into cubes
• 3 Tbsp chopped parsley
• Salt and pepper

Details

Servings 6

Preparation

Step 1

Slice cobia into 3 inch slices and pound out lightly with a meat
mallet. Heat large saute pan on high and add grapeseed oil.
Lightly dust the cobia filets in flour and add to pan. Saute on
both sides until golden brown. Season with salt and pepper.
Add garlic and crushed red pepper. Deglaze the pan by adding
the white wine. Add lemon juice and capers.
Place the pan into a 400 oven for approximately 5 minutes.
Remove from oven and return to low heat on stove top. Stir in
the cream and simmer for 2 minutes. Slowly stir in butter to
create an emulsion. Add parsley. Check for salt and pepper.
Serve with wilted spinach or steamed asparagus.