By KathyRose in RI on August 01, 2005
Photo by Chef #297228
Photo by Chef #297228
"I order this out whenever possible and finally found this recipe for home use. Elegant and easy."
Serving Size: 1 (209 g)
Servings Per Recipe: 4
"This is an excellent recipe. I did make a couple of adjustments by using flounder fillets for the fish and chicken stock in place of the wine. The flour was a brown rice blend. It was served with a wild rice blend and steamed broccoli for a wonderfully quick meal."
"I've been trying to eat more fish lately--and this recipe is a winner! Have made with Tilapia, Sole, and cod--all great thnx for sharing! :D"
"I love this recipe. I've used it several times - it's quick, easy, and very flavorful. Anything with capers and lemon, and I'm sold! Thanks for the recipe!"
"5 stars! Made for PAC 2009. I used Tilapia. Looked fresher and was quite a bit cheaper. I used rice flour for the dusting, which I use quite a bit and White Vermouth for the wine.I use it in all recipes calling for white wine. This recipe is a KEEPER. Thanks."
"Wonderful flavor. This has turned out to be my absolute favorite recipe for any soft fish--sole, tilapia, red snapper, you name it. Champagne can be used instead of white wine for an extra touch of elegance. My only complaint is that there's not enough sauce! I normally double it and use most of that--but I'm also an overuser of sauces and condiments in general. Thanks KathyRose! This recipe has become one of my staples and never fails to impress guests."
"Very good. It kept the wonderful flavor of the fish while adding another level of flaovr with the sauce. Thanks!!!"
"This was outstanding! I only made small changes...I didn't use capers and I used champagne in lieu of white wine. The family loved it!!"
"Hello Kathy: Thanks for this great Recipe. I was looking for a Fish Recipe for dinner tonight, and I wanted something Light. Well this recipe fit the bill!! I made it per your directions, and I do agree that using soy flour gave it a much lighter flavor. I have always loved Chichen Piccata, and I never thought to do the same with fish! What a great dish!!"