If you’re like me, dinner is a nightly struggle to figure out what to make, and then actually make it. I try to plan ahead, but that doesn’t always happen. When I do have something planned, I like for it to be as fast and easy as possible. I usually get home from work at the traditional dinner time, so if I want any time to work or spend time with my kids, I can’t spend an hour and a half making dinner. This is one of my go-to recipes for white fish. It’s fast and delicious, and healthy.
- 1-2 lbs of any white fish (tilapia works well) or catfish
- 1 c white wine (cheap is good for this)
- 1/4 to 1/2 cup lemon juice
- Long pasta (spaghetti or linguine)
- 1/3 c capers
- 2 Tbsp butter
- 1/2 c flour
- 1 lb Yellow squash
- 2 Tbsp Olive oil
- 1/2 tsp garlic powder
- Salt and Pepper to taste
To prepare squash – cut into 1/2 inch rounds
Heat olive oil in pan and add squash
Sprinkle with salt, pepper and garlic powder
Saute on med-low until softened and browned, but not limp. Remove to heated plate to keep warm while finishing fish.
While squash is cooking, prep and cook fish and pasta
Put on 4-6 qts of water to boil, salting the water
Once boiling, add pasta and cook according to box directions
Dredge fish in flour.
Melt butter in non-stick frying pan.
Saute fish a few minutes on each side until golden brown.
Add lemon juice and white wine and cook down.
At the end, just before plating, add capers.
To plate, put a serving of pasta on plate, put fish on top, and some squash on the side.
I love fish, and this is my favorite way to prepare whitefish. It’s quick, fairly easy and delicious. Plus, since you’re only using 2 tbsp of butter for the entire thing, it’s pretty good for you! That’s a win in my book.