If you are a fan of Chicken Piccata, you’ll love my Lemony Catfish Piccata. A savory, lemony & briny slathered pan seared Catfish makes this dish your next favorite meal. Served with roasted Asparagus to compliment the palate that even the pickiest of eaters won’t resist.
Lemony Catfish Piccata is derived from another favorite dish of mine, Chicken Piccata. The buttery sauce is infused with lemon juice, chicken broth, capers and commonly white wine. This recipes doesn’t utilize the white wine but it isn’t missed. The sauce pairs beautifully with succulent & tender Chicken or in this case, Catfish and enjoyed with a side of your choice. A light fare made in no time.
Catfish is known for its mild and earthy taste profile. It is an “either you like it or you don’t” type of fish due to its distinct taste. Farm raised Catfish provides a mild cleaner flavor profile vs Wild caught carrying a “muddy” earthier taste due to their environment. Either way, I have come to love it hence the new Piccata recipe. Same lemony & buttery taste just on tender pan seared Catfish. Served over roasted Asparagus and slathered in deliciousness. Enjoy with a nice glass of Sauvignon Blanc, Pinot Grigio or a glass of Prosecco for a bubbly option.
Lemony Catfish Piccata
Equipment
- Frying Pan
- Bowl
- Baking Pan
Ingredients
Protein
- 6 Catfish Fillets
Produce
- 1 Fresh Asparagus Enough for 4 servings. Hard bottoms trimmed and discarded.
- 2 tbsp Garlic Minced
- 2 tbsp Lemon Juice
Pantry
- 4 tbsp Capers with Brine
- 1/4 cup Flour
Seasonings
- 2 tbsp Garlic Herb Seasoning No Salt
- 2 tsp Lemon Pepper Seasoning
- 1 tbsp Adobo
- 1 tsp Adobo For Asparagus
- 1 tsp Chicken Bullion Can substitute for Vegetable base if preferred.
Dairy
- 6 tbsp Butter
- 3 tbsp Heavy Cream
Oil
- Olive Oil
Instructions
Preheat oven to 350℉
- Place your trimmed Asparagus into a large baggie. Drizzle a generous amount of Olive Oil over top. Add 1 tbsp Garlic Herb Seasoning, 1 tsp Lemon Pepper Seasoning and 1 tsp of Adobo. Seal Bag and shake & massage seasonings all over Asparagus being sure to coat everything.
- Place onto baking pan and bake for 10-12 minutes or until fork tender but still has a little crunch. Baking time will vary on size, quantity and preferred tenderness.
Catfish
- Place Catfish in a bowl. Add 1 tbsp of Garlic Herb Seasoning, 1 tsp of Lemon Pepper Seasoning and 1 tbsp of Adobo. Using your hands, gently mix and massage seasonings into Catfish being sure both sides are coated.
- In a separate small dish, add flour. Dredge seasoned Catfish on both sides and set aside.
Pan Searing
- Heat pan on Medium High. Add 2 tbsp of Butter and a generous drizzle of Olive Oil.
- Once Butter is melted and bubbly, gently place Catfish into pan and sear on first side for 3-4 minutes. Gently flip fillets over and continue searing for additional 2-3 minutes or until Catfish is browned and internal temperature reached 145-150℉. Remove from pan and set aside.
- Lower cooking temperature to medium.
- Add remaining Butter, Garlic, Capers, Lemon Juice, Chicken Bullion, Heavy Cream & 1/2 -1 cup of water (depending on how much sauce you want to make). Using a whisk, mix all ingredients together being sure to scrape the bits on bottom of pan for added flavors. Let it simmer until it reduces and thickens. Taste sauce to see if additional seasonings are needed.*** I like to thicken mines further by adding a 1:1 ratio slurry a tsp at a time until desired consistency.
Serving
- Place roasted Asparagus on plate and place pan seared Catfish over Asparagus. Ladle Sauce over top and enjoy.
