Bacalao with Capers and Cilantro
- 4 fresh, skinless, boned cod fish fillets, about one inch thick
- Kosher salt
- Fresh ground pepper
- ¼ cup flour, for dredging
- ¼ tsp paprika
- 3 T butter
- 3 T olive oil
- 2 T capers
- 2 limes, one thinly sliced, 1 sliced in half and juiced
- 1 T finely chopped fresh cilantro, plus more for garnish
- 1 T finely chopped fresh parsley, plus more for garnish
- Dry the fish fillets with a paper towel and season with salt and pepper.
- In a large, shallow bowl, whisk the flour and the paprika to combine well.
- Lightly dredge the fillets in the flour, shaking off excess flour.
- In a large frying pan over medium-high heat, heat the olive oil and butter.
- Just before the butter starts to brown, add the fillets.
- Brown for 2 to 3 minutes, then carefully flip over to brown the other side for another 2 to 3 minutes.
- Reduce heat if butter starts to brown too much or burn.
- When the fillets are done (they should be opaque and flaky), remove to a warm platter.
- Add the capers to the pan and cook for another minutes.
- Add the lime juice, parsley and cilantro and stir to combine.
- Pour the sauce over the fish fillets.
- Garnish with sliced lime and more cilantro and parsley.
- Serve immediately.
- Makes 4 servings.