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Lemon Pepper Seafood Piccata with Tagliatelle

1 pint chicken broth

2 lemons, juiced

3 T capers, minced

3 T sun dried tomatoes, minced

1 tsp granulated garlic

Salt and pepper, to taste

1 T cornstarch

5 T unsalted butter, cold

8 oz tagliatelle pasta

1 pound white fish filets 

Spiva Cooking Lemon Pepper Seasoning

Olive oil, for sauteing 

½ pound brussel sprouts, quartered

2-4 ounces parmesan cheese

½ cup fresh parsley, minced

 

  1. Make the piccata sauce. In a larger saucepan or skillet, combine 1 cup chicken broth, lemon juice, capers, sun dried tomatoes, and granulated garlic. Bring to a simmer and allow to cook for a few minutes.
  2. Whisk 1 T cornstarch with 2 T chicken broth to make a slurry. Slowly drizzle into the simmering sauce while whisking. Turn heat to very low. 
  3. Add the cold butter in pats, whisking after each addition. Taste and add salt and pepper to your liking. Set aside.
  4. Coat a skillet with olive oil and heat over medium high. Add the brussel sprouts quarters in a single layer. Allow to cook untouched for a few minutes until golden  and then shake the pan to rotate them. 
  5. Cook the brussels for another few minutes. Season with some salt and then add ¼ cup of chicken broth, reduce the heat and cover the skillet. Cook until crisp tender, approximately 5 more minutes. Remove the brussels to a bowl and cover until ready to eat.
  6. Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the tagliatelle pasta and stir for the first 30 seconds to a minute. Cook al dente, slightly less than what the package recommends. 
  7. Once the pasta is almost cooked, but slightly firm, use tongs to remove it and add to the warm piccata sauce. Toss with the sauce and add a ladle of pasta water. Cover and reserve. 
  8. Season both sides of the white fish filets with Spiva Cooking Lemon Pepper seasoning.
  9. Add more oil to the same skillet used to cook the brussel sprouts and allow to get hot over medium heat.
  10. Add the fish filets in a single layer and cook on each side until they are golden brown and 145 degrees F internal temperature. 
  11. Serve the pasta with a filet of fish, some brussel sprouts, finely grated parmesan cheese, and some fresh parsley.