Sun-dried tomatoes and capers are a summery flavor pairing for lightly breaded, deliciously delicate snapper fillet. Both are served over a bed of angel hair or linguine pasta in this twist on classic chicken piccata.
Make this a weekly special on your menu for a light summer supper, or make it a mainstay for pescatarians or anyone who would like to add more fish to their diet.
SUN-DRIED TOMATO AND CAPER OIL SAUCE
1 lb angel hair pasta – you can also substitute linguine or whatever long pasta you prefer
Water to boil + salt
1 tbsp olive oil
PREPARE THE SAUCE
- Heat the olive oil in a saucepan over medium-low heat. Add the garlic, sun-dried tomatoes, capers and wine.
- Cook, stirring occasionally, until the tomatoes are tender and starting to fall apart, about 35 minutes.
- Add the parsley and salt and remove from heat. (If not using right away, let it cool and refrigerate in an airtight container for up to six days. Makes about two cups.)
PREPARE THE PASTA
Boil water with lots of salt and prepare the pasta according to the package directions. Drain and drizzle with the olive oil. Set aside warm.
FOR THE SNAPPER PICCATA
- In a medium bowl, combine the flour, almond meal, Parmesan cheese and salt. Coat each snapper fillet with the flour mixture.
- Heat the olive oil in a sauté pan over medium heat. Add the snapper fillets and cook, flipping until the fillets are golden brown on the outside and cooked through, about 6 minutes. Drain on a sheet pan lined with paper towels.
In the same sauté pan, add the cooked pasta and the tomato-caper oil and cook, stirring frequently, until just heated through, about four minutes.
SERVE IT UP WITH STYLE
It is best to cook the snapper right before serving. Pile the cooked pasta on a beautiful plate and top with a hot snapper fillet fresh from the pan. Drizzle sauce over the fish and pasta, then garnish with more capers and parmesan. Cut a few ribbons of basil over the plate to add a burst of flavour and colour.
Consider serving this stand-out dish with a light salad of mixed greens or fresh cucumbers, and perhaps even garlic bread.
You can also serve this dish on a buffet, if you lay the cooked fish out and not on top of each other to disturb the coating.
This recipe was written by the Sysco Culinary Team.