It’s true, capers are actually flower buds that have not yet bloomed. They are harvested, then dried, then brined. These delectable little flower buds are essential in any traditional piccata. But we take a hard left turn to the pacific northwest and cook up an untraditional piccata, because that's how we roll. Our piccata flaunts flaky fish instead of chicken or veal. The halibut is served over a bed of fluffy rice instead of the conventional capellini or penne pasta. When you have a sauce as luscious as this, simple white rice is the way to go. Enjoy!
- Get a small pot heating on the stove for your rice. Add hot water, rice, and a dash of salt to the pot. Cover and bring to a boil.
- First, place a small pan over medium-high heat. Add a drizzle of olive oil to the pan. Grab your halibut! Working in the butcher paper, cut your halibut filet in half. Then, sneak the knife underneath the filets, removing the skin. Now dredge with flour, coating the entire piece of fish. Clap the filets together to shake off any excess flour. Place the filets right into the hot oil, holding the fish down for just a second to prevent it from curling upward.
- Once your rice comes to a boil, cover, remove from heat, and let stand for 5 minutes.
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|Calories580Calories from Fat320|
|% DAILY VALUE|
|Calories from Fat320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.