I have made the tilapia piccata recipe from Cooking Light for several years, and this recipe just doesn't hold up to that one. Something about putting the liquids in the pan with the fish makes the fish soggy, which just isn't the best texture. The flavors were fine but I will go back to the tilapia piccata recipe using flounder or cod in the future.
Flounder Piccata with Spinach
Photo: Howard L. Puckett; Styling: Melanie J. Clarke
More From Cooking Light
Amount per serving
- Calories: 332
- Calories from fat: 28%
- Fat: 10.2g
- Saturated fat: 4.4g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.2g
- Protein: 31.3g
- Carbohydrate: 27.4g
- Fiber: 1.9g
- Cholesterol: 95mg
- Iron: 3mg
- Sodium: 713mg
- Calcium: 51mg
- 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
- 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.
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