Fish Fillets With Pine Nut Coating
1 3/4 lb. skinless, white flesh, nonoily fish fillets such as sole,
flounder, red snapper or sea trout
salt to taste, if desired
freshly ground pepper to taste
1/2 cup pine nuts (about 2 oz.)
4 Tbsp. corn, peanut or vegetable oil
2 tsp. plus 4 Tbsp. butter
1/3 cup drained capers
1 Tbsp. lemon juice
2 Tbsp. finely chopped parsley
Cut fish into 4 portions of about the same size. Salt and pepper pieces on
both sides. Grind pine nuts finely. Dredge fish on both sides in nuts and
press lightly with fingers to make nuts adhere. In nonstick skillet, heat
half the oil and 1 teaspoon of butter. Add half the fish and cook until
golden brown on one side, about 3 minutes. Baste fish as it cooks. Turn
pieces and cook about 2 minutes. If thick fish is used, cover and cook
about 2 minutes longer. Repeat with second batch, using same amount of oil
and butter. Transfer fish to warm platter. Heat remaining 4 tablespoons of
butter in clean skillet and, when it starts to brown, add capers and cook
over high heat, shaking skillet and stirring, about 1 minute. Add lemon
juice and pour over fish. Sprinkle with parsley and serve. Yield: 4
servings.
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