Sunday, February 20, 2011

Lemon Fish Piccata with Lemon Infused Fettuccine

This weekend I went to Palm Springs for my lifelong friend, Elizabeth's Bachelorette party. It was so beautiful and relaxing! I had a blast getting caught up with my old friends. I snapped some pictures of the pre-party. The dinner and dancing were a blast, but what happens at the bachelorette party......well it stays at the bachelorette party...!

 The beautiful Bride!
Her lingerie party! 

 Paige, Elizabeth and I all grown up! (We were stuck at the hip during elementary school.)
 Such a cute cake, It tasted even better. I mean this cake was REALLY good, I think it was the best cake I have ever tasted!! And you better believe I ate it for breakfast the next day.

I know you hear this a lot, but this is my new favorite meal! I loved it so much that I was already planning when I could have it again after my first bite.

Lemon Fish Piccata with Lemon Infused Fettuccine

Lemon Fish Piccata
2 Tilapia filets
2 Tbsp of olive oil
salt and pepper
1/4 cup flour
1/4 cup white wine
1 1/2 lemons
2 Tbsp capers
2 Tb butter
2 Tbsp parsley or basil
 Pat dry the tilapia filets.
 Stir together flour with salt and pepper, then dredge the fish in the flour mixture.
 Heat olive oil in a pan, then add fish. Cook for 3 minutes on each side.
 I may have cooked the fish a little longer than three minutes on this side...oh well it was still delicious!
 Remove fish and set on a serving plate.
 Add wine and lemon juice to pan.
 Whisk the sauce in the pan, cooking for one minute.
Add the capers and butter to the pan.
 Stir until butter is incorporated into the sauce.
 Pour sauce over fish and top with lemon zest of basil or parsley.

Lemon Infused Fettuccine
1/2 pound Fettuccine
2 Tbsp of olive oil
Zest of 1 lemon
salt and pepper
2 Tb of parmesan

 Zest Lemon
Heat olive oil in pan and add lemon zest. Do not burn...I kinda let my oil get too hot. You just want to smell the oil to be about medium low. Allow the fragrance of the lemon zest to come out and them remove from heat.
 Boil Pasta.
 Before draining, reserve some pasta water.
 Drain pasta and add lemon infused olive oil.
 Add about 2 Tablespoons of pasta water, parmesan and salt and pepper.
 Stir together, and whah la!
 Serve the fish piccata and sauce with the lemon infused pasta. SOOO excited to have this again soon.

1 comment:

Anonymous said...

Delicious! James and I love this recipe~
Love you,