Seafood Piccata

Seafood Piccata

Two Tilapia Fillets (About 6 Ounces Each)
¾ Pound Of Shelled And Deveined Shrimp
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Shallot
½ Cup Of Dry White Wine (Select One That You Would Drink)
The Juice Of ½ Lemon
Two Tablespoons Of Unsalted Butter, Divided
¼ Cup Of Olive Oil
Two Tablespoons Of Drained Capers
½ Cup Of All Purpose Flour
½ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Ground Black Pepper, Divided
A Tablespoon Of Finely Chopped Italian Parsley

Preheat the oven to 225 degrees.

Put the shrimp and ¼ cup of the flour into a large zip lock plastic bag. Sprinkle the shrimp with sea salt and black pepper. Close the bag and shake it so that the shrimp get coated with the flour and the seasoning.

Add the olive oil and a tablespoon of butter to a 12-14 inch sauté pan. Put the pan on medium high heat. Once the butter has melted, stir the oil and butter mixture well. Shake off any excess flour on the shrimp. Drop the shrimp into the pan and spread them out evenly. Saute for 2 minutes on each side. Remove the shrimp to a cookie sheet lined with parchment paper. Repeat the same process with the tilapia fillets but cook them a little longer (about 4 minutes on each side). The fish should be golden brown in color. Remove the fish filets and place them on the cookie sheet with the shrimp. Place the cookie sheet into the preheated oven to keep the seafood warm while you make the sauce.

Add the garlic and the shallot to the pan that the seafood was cooked in. Season the garlic and shallot with sea salt and black pepper. Cook while stirring on medium high heat for one minute. Add the white wine. Scrape the bottom of the pan to loosen the brown bits that have accumulated. Cook the wine for 4 minutes. Add the lemon juice and the capers. Stir well and cook for an additional 2 minutes. Turn the heat under the pan down to the lowest setting. Divide the remaining tablespoon of butter into four equal pieces. Drop one piece of the butter into the pan. Whisk the mixture until the butter has been dissolved into the sauce. Continue this process until all of the butter has been incorporated. Taste the sauce and add more sea salt and/or black pepper, if needed.

To finish the dish, remove the seafood from the oven and place it on a serving dish. Pour the sauce evenly over the fish and the shrimp. Garnish with the chopped parsley and serve while hot.