Rockfish Scallopini

Ingredients

1 lb rockfish, cut in 3 approximately 5 oz portions

4 Tbs rice flour - seasoned with salt,  pepper & turmeric

1 cup white dry wine

¼ c. Lemon juice

1 c. Broth (chicken or vegetable) or water

4 oz capers - minced

1 large shallot- fine dice or half lg. Sweet onion and fine sm. garlic clove

½ stick butter, about 2 oz.

¼ bunch fresh flat leaf parsley, chervil, tarragon, Thai basil, or organ

Fresh fine grated ½ - 1 oz lemon peel

6-8 Tbs saturated oil - coconut, avocado, olive oil, sunflower oil or grape seed oil

2 egg whites, beaten

8 oz sliced mushrooms - optional

Preparation:

Thaw rockfish using 20 minute quick thaw. Remove the rockfish fillet from its pack and pat dry. Cut into 3 portions if necessary. Dip to coat fillets in egg whites then dredge in seasoned flour and set aside.  Using a metal high side frying pan, add oil and heat on medium to high. Place coated rockfish immediately in hot oil, searing each side 3 minutes. Set aside seared fillets portions.

In the same pan, remove any burnt pieces with a slotted spoon. Add the onion or shallot, saute 3 minutes,  then add butter, and after it's melted add capers and mushrooms. Saute and gently combine the vegetables for 1 minute. Saute 3 minutes and add remaining liquid ingredients and lemon peel.

Place fillets back into the hot pan with all other ingredients. Push fillets below the sauce or add a splash more wine to come at least ½ up the side of the fillets. Cover pan with lid and cook 3 minutes. Flip once and cook covered for an additional 4 minutes until fillets are tender and break easily. Serve immediately.

Do not let fried fillets simmer covered without some liquid in the saute pan. Add ¼ c. do additional liquid slowly to avoid diluting flavors. Simmer up to 15 minutes on medium heat with lid until tender and breaks easily with a fork.

Serving suggestions:

1. Fresh bruschetta and toasted sliced baguette,  with or without brushing with oil or butter before toasting in oven
2. Rice pilaf with short vermicelli, and fresh peas, diced pimento or olives and green onion
3. Carrot - ginger rice with paprika and red salt
4. Sautéed or grilled fresh coarse chopped vegetables
5. Pasta with marinara
6. Any berek or filo pie recipes
7. Arugula salad with lemon and oil
8. Pickled or roasted beets with lemon and oil
9. Fried or roasted peppers with cheese
10. Loaf of fresh bread, spinach, roasted long hot peppers and grated or sliced hard cheese and balsamic vinegar