Recipe courtesy of Michael Symon
Fluke Milanese with Piccata Sauce
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 637
- Total Fat
- 37 g
- Saturated Fat
- 17 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 278 mg
- Sodium
- 922 mg
On the East End in New York, there is a great chowder house called Bostwick’s. Bobby Flay and I have been going there for years, and it is where I always bring my friends when they visit. The whole menu is fabulous, but I rarely get past the Fluke Milanese. Local fish, lightly breaded and crispy, it is just so damn good. This is my take on their dish. If you can’t find fluke, your favorite flaky white fish will do just fine.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 637
- Total Fat
- 37 g
- Saturated Fat
- 17 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 278 mg
- Sodium
- 922 mg
Ingredients
Directions
- Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Dry the fluke fillets using paper towels. Sprinkle with salt and pepper. Season the flour with salt in a wide, shallow dish. Add the mustard and hot sauce to the eggs in a second wide, shallow dish, then whisk to combine; season with salt. Season the panko with salt in a third wide, shallow dish. Dredge the fish in the flour, then the egg, then the breadcrumbs, allowing any excess to drop off.
- Place a large cast-iron pan on the direct heat side of the grill. When the pan is hot, add 1/2 inch olive oil to fill the bottom and let it get hot. Gently lay the breaded fish into the oil, away from you. Cook until golden brown and crispy on one side, 2 to 3 minutes. Gently flip and continue to cook on the other side until golden brown and crispy, 2 to 3 minutes. If the pan is getting too hot, move it to the indirect heat side of the grill to allow the fish to cook evenly. Remove the fish from the pan and place on a serving platter.
- In a mixing bowl, mix together the butter, chopped parsley, capers, garlic, lemon zest and juice. Lightly season with salt and pepper. Drain any oil from the pan and wipe it out. Place back on the direct heat side of the grill. Add the white wine to the pan and reduce by half, about 1 minute. Add the stock and once again reduce by half, another minute. Add the butter mixture and cook, whisking until the butter is melted and all the flavors come together, about 1 minute. Pour the sauce over the fish. In a mixing bowl toss together the parsley leaves, shaved radishes and a drizzle of olive oil. Garnish the fish with the parsley and radish salad over the top. Serve!
