Bronzino & Shrimp Piccata Recipe

Rinse the basmati rice under cold water until the water runs clear to remove excess starch; drain well.

In a medium saucepan, combine rinsed rice, 1.25 cups water, 1 tbsp butter (or oil), and 1/4 tsp salt. Bring to a simmer over medium-high heat.

Once simmering, reduce heat to low, cover tightly, and cook undisturbed for 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

Preheat oven to 425°F (220°C) or prepare a hot skillet for stovetop roasting.

Toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a rimmed baking sheet (or in a bowl).

If roasting: spread asparagus in a single layer and roast for 8–10 minutes until tender-crisp and lightly charred. If sautéing: heat a large skillet over medium-high heat, add asparagus and cook 5–7 minutes, turning occasionally, until bright green and tender-crisp.

Finish with a squeeze of half a lemon over the asparagus just before serving.

Pat the branzino fillets and shrimp dry with paper towels. Season both sides of the branzino and shrimp lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, reserving small pinch of salt for sauce if needed.

Dredging

Place 1 cup flour on a shallow plate and lightly season the flour with 1/4 tsp salt and 1/4 tsp pepper. Dredge each branzino fillet in flour, shaking off excess. Lightly dust the shrimp with the same flour.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 1 tbsp butter. When the fat is shimmering and butter foams, add the branzino fillets skin-side down. Press gently with a spatula for 20–30 seconds to keep skin flat.

Cook branzino skin-side down for 3–4 minutes until the skin is crisp and golden. Flip and cook 1–2 minutes more until fish is just cooked through (thicker fillets may need an extra minute). Transfer to a warm plate and tent with foil to rest.

Add remaining 2 tbsp olive oil to the same skillet, increase heat slightly, and add the floured shrimp in a single layer. Sear shrimp 1–1.5 minutes per side until pink and opaque. Remove shrimp to the plate with fish and keep warm.

Using the skillet with the fond from cooking fish and shrimp (wipe out only if burned), reduce heat to medium and add 1 tbsp olive oil if pan is dry.

Add the minced shallot and cook, stirring, for 1–2 minutes until softened and translucent but not browned.

Add minced garlic and cook 30 seconds until fragrant.

Pour in 3 fl oz dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let simmer 2–3 minutes until the wine is reduced by about half.

Add 1/2 cup chicken or fish stock, 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp rinsed capers. Simmer gently for 2–3 minutes to meld flavors.

Reduce heat to low and whisk in 2 tbsp cold butter, one piece at a time, to emulsify the sauce and slightly thicken it. Taste and add up to 1/2 tsp salt and 1/4 tsp black pepper as needed.

Stir in 2 tbsp chopped fresh parsley. Return the cooked branzino and shrimp to the skillet and spoon sauce over them to warm through for 30–60 seconds (do not overcook).

Remove from heat and, if desired, finish with an additional squeeze of lemon before plating.

Divide the fluffed basmati rice between two plates. Arrange a branzino fillet beside the rice and place the shrimp alongside or atop the fish.

Arrange the roasted asparagus on the plate. Spoon generous amounts of the lemon-caper white wine sauce over the fish and shrimp and a little over the asparagus if desired.

Garnish with additional chopped parsley and a lemon wedge. Serve immediately.