Home | Advertise | Issues | Fishing Info | Tournaments | Buy a Photo | Delivery Locations | Merch | Send a Photo
Black Sea Bass Piccata Over Lemon Rice

Lemon Rice:
4 tablespoons butter
1 onion, chopped
1/2 lemon
1 ½ cups raw white rice
1 ½ teaspoon salt
1 teaspoon black pepper
2 cups chicken stock
1 cup water
1/3 cup fresh Italian parsley, chopped
Fish :
4 tablespoons butter
1/4 cup vegetable oil
2 eggs
¾ cup panko breadcrumbs
¾ cup Italian breadcrumbs
2-pounds black sea bass filets, skinned (or other white fish like flounder, catfish, etc…)
Piccata Sauce:
1 cup chicken stock
1/3 cup fresh squeezed lemon juice
1/3 cup dry white wine
3 teaspoons corn starch
1/3 cup water
1/4 cup capers
4 tablespoons cold butter, cut into pats

To make the rice, melt the butter in a large non-stick sauce pan. Add the onion and the lemon, squeezing all of the juice out and leaving the rind (seeds removed) in the pot during cooking. Cook for 5 minutes until the onion begins to brown and add the rice and cook 2 minutes more stirring frequently. Add the salt, pepper, stock, and water to the pan and bring to a boil. Reduce the heat to low, cover and let simmer until all of the liquid is absorbed, about 10 minutes. Remove the lemon rind from the rice. Stir parsley in just before serving.
To make the fish, melt the butter and add oil in a large frying pan. Beat the eggs in a small bowl and combine the panko and Italian breadcrumbs in another shallow dish. Dip the fillets in egg and then press into the breadcrumb mixture. Cook in the butter until golden brown, about 2-3 minutes per side until a fork slides in and out of the center of the filets easily. Remove the fillets to a baking sheet and keep warm in a 325-degree oven.
In the same pan add the chicken stock, lemon juice, and white wine, stirring to scrape up an brown bits. Let boil over medium high heat until reduced by half, about 5-7 minutes. Whisk the corn starch into water and add to the pan, stirring to let sauce thicken, about 1 minute. Turn off the heat, add the capers, and whisk the cold butter into the sauce until melted and the sauce is silky.
Serve the fish over the rice and top with sauce. Garnish with lemon slices and chopped parsley.
NOTE: This dish can also be made with chicken breast. Just pound boneless breast to ½” thickness and follow the instructions above!
Garlic Oysters -
A Restaurant Classic
12 fresh oysters opened before use
2 tbsp garlic fine chop
4 ounces butter
1 tsp Italian Parsley fine chop
¼ tsp granulated onion
1/8 tsp black pepper
1 tbsp Romano cheese grated
In a heavy saucepan, place butter and garlic and simmer over low heat for 7-10 minutes.
Remove from the heat and add all the seasonings except the Romano cheese.
Place garlic butter into a small bowl and refrigerate until butter is semi-solid, mixing occasionally to keep the garlic well-blended throughout the mixture.
Clean the oysters under running cold water to remove all of the dirt. Discard any open oysters as they are dead and not safe to eat.
Find the shortest thick bladed screwdriver you have and wash it thoroughly.
Lay the oyster flat in your hand and hold it in place. Insert the tip of the screwdriver into the “hinge” at the back of the oyster and rotate the handle to pry open the oyster. At this point, you’ll need a pairing knife to cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell. Run the knife under and over to but release the oyster from the shell. Then turn the oyster over in the shell.
***Do Not Dump Out the Liquid in the Oyster!!
Place the opened oysters on a cutting board or baking sheet until they’re all open and ready to fill with the garlic butter.
Spoon a small amount of the garlic butter over each oyster on a half shell, then sprinkle with Romano cheese.
Place oysters on a baking sheet, then into a preheated 400-degree oven for 15-20 minutes or under the broiler for 3-5 minutes.
Place any of the butter that has drained from the oysters back over them before serving.

Coastal Fisherman Merch
CF Merch



Buy a Photo