Flounder Piccata with Spinach

Flounder Piccata with Spinach Recipe
Photo: Howard L. Puckett; Styling: Melanie J. Clarke
You can substitute any flaky white fish, such as tilapia or sole, in this easy, elegant supper.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 332
Caloriesfromfat 28 %
Fat 10.2 g
Satfat 4.4 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 31.3 g
Carbohydrate 27.4 g
Fiber 1.9 g
Cholesterol 95 mg
Iron 3 mg
Sodium 713 mg
Calcium 51 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) flounder fillets
2 tablespoons all-purpose flour
2 teaspoons olive oil
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon drained capers, chopped
2 tablespoons butter
4 cups fresh baby spinach

Preparation

1. Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.

Note:

David Bonom,

March 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note