Wild Cod and Calamari with Capers and Greens Recipe

From Dorothy McNett's Recipe Book.

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Wild Cod and Calamari with Capers and Greens

From Dorothy McNett's recipes at www.dorothymcnett.com.

2-3 wild cod fillets, or other fish fillets
3-4 squid steaks and tennacles
1 teaspoon extra virgin olive oil for rubbing
2 tablespoons flour (wheat, rice, quinoa...)
1/2 teaspoon sea salt
freshly ground pepper
1/4 teaspoon sweet or smoked paprika
1 - 2 tablespoons olive oil or butter
2 tablespoons lemon juice, or white wine or sherry
1-2 teaspoons capers
fresh lettuce and other greens for serving

Pat the fish and squid dry with paper towels. Cut the squid into strips if desired, or leave whole. Brush each piece with olive oil and then sprinkle with the flour, salt, pepper and paprika. Heat a heavy bottomed saute pan, adding the 2-3 teaspoons olive oil or butter. Heat about 1 minute and then add the fish and squid. Cook on medium high heat 2-3 minutes. Do not let the pan get too hot, the oil should not be smoking. Carefully turn the pieces and cook 1-2 minutes or until done. Do not overcook! Remove fish to a plate. Quickly add the lemon juice to the pan, add the capers and cook and stir just a little to make a drizzling sauce. Arrange lots of beautiful greens over serving plates and arrange fish and squid over the top and drizzle with the sauce.

Recipe created 2014-05-27.

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