Prawn and Cod Picatta Featured

Prawn and Cod Picatta
Prawn and Cod Picatta

Chef Jeremy McLachlan from Salty's Seafood Grills shared a savory Cod Piccata recipe from the restaurant's special Seattle Restaurant Week menu, and previewed several other dishes from that special menu. He also discussed what makes cod such a desirable fish with which to create some incredible meals. To see more from Chef's spot on NW New Day click here.

Cod Picatta

Serves 3-4

1 pound cod, ling or true
10 each 21/25 prawns (21/25 means 21 to 25 per pound)
salt and pepper to taste
3 Tablespoons flour, all purpose
2 tablespoons olive oil
2 artichokes, cleaned and cooked
3 cloves garlic, sliced thin
1 tablespoon olive oil
1 tablespoon capers
10 each caper berries cut in half
1 glass white wine
12 each grape tomatoes, cut in half
1/2 bunch of parsley, chopped
3 tablespoons butter, unsalted
salt to taste

  1. Heat a large fry pan to medium heat.
  2. Cut cod into 4 pieces.
  3. Season cod with salt and pepper.
  4. Dredge cod and prawns in flour and then pat off excess flour.
  5. Add oil to fry pan and brown cod in pan on either side (approximately 3-4 minutes on either side)
  6. Pull cod and prawns from the pan and set on separate plate.
  7. Add artichokes, garlic, olive oil and sauté until garlic browns slightly.
  8. Add capers, caper berries and place fish back in pan.
  9. Add wine and cook until the alcohol smell has released from the wine.
  10. Add grape tomatoes, parsley and turn off burner.
  11. Swirl in butter and serve.

CHEF TIP: Great with chicken, veal, or pork. Also great served with noodles, rice or mashed potatoes.

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