Catfish Piccata with Linguine & Pink Lemon

Catfish Piccata

with Linguine & Pink Lemon

20 MIN
4 Servings
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From the Test Kitchen

Piccata is a delicious Italian preparation that pairs a thin cutlet of lightly coated meat or fish with a bright, briny lemon-caper sauce. In this recipe, we’re making our piccata sauce with a very special ingredient: pink lemon. This uniquely colored variety of lemon adds the perfect acidity (and rosy brilliance) to the dish. We’re serving our sauce over pan-fried catfish fillets on a bed of linguine pasta and spinach. More pink lemon wedges on the side complete this elegant springtime dinner.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Quarter and deseed 1 of the lemons. Cut off and discard the rind and white pith of the remaining lemon; small dice the lemon, discarding the seeds. Roughly chop the capers. Peel and finely chop the garlic. Roughly chop the spinach.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking. Rinse and wipe out the pot.

Cook the catfish & make the sauce:
3 Cook the catfish & make the sauce:

While the pasta cooks, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a large pan (nonstick, if you have one), melt ¾ of the butter on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 6 minutes on the first side, or until golden brown. Flip and add the capers and diced lemon. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the catfish is cooked through. Remove from heat.

Cook the spinach:
4 Cook the spinach:

In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, remaining butter and half the reserved pasta cooking water to the pot of spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the cheese. Top with the cooked catfish fillets and a few spoonfuls of the sauce. Serve with the lemon wedges on the side. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Quarter and deseed 1 of the lemons. Cut off and discard the rind and white pith of the remaining lemon; small dice the lemon, discarding the seeds. Roughly chop the capers. Peel and finely chop the garlic. Roughly chop the spinach.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking. Rinse and wipe out the pot.

Cook the catfish & make the sauce:
3 Cook the catfish & make the sauce:

While the pasta cooks, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a large pan (nonstick, if you have one), melt ¾ of the butter on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 6 minutes on the first side, or until golden brown. Flip and add the capers and diced lemon. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the catfish is cooked through. Remove from heat.

4 Cook the spinach:

In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Cook the spinach:
5 Finish the pasta:

Add the cooked pasta, remaining butter and half the reserved pasta cooking water to the pot of spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the cheese. Top with the cooked catfish fillets and a few spoonfuls of the sauce. Serve with the lemon wedges on the side. Enjoy!

Finish & plate your dish: