Edible Santa Barbara Seasonal Recipes Winter 2019

Lemony Fish Piccata

Joshua Curry

Lemony Fish Piccata

Lemons are almost as ubiquitous in the kitchen as salt and pepper. They appear in both savory and sweet recipes—either as supporting notes or as stars of the dish. Although the height of local lemon season is winter, thankfully we can often find trees with lemons ripening all year long. For a lemon lovers menu, make the Lemony Fish Piccata along with the Lemony Spaghetti Squash with Goat Cheese and Spinach.

A classic Italian piccata dish is usually made with veal or chicken, but the bright flavors of the lemon and capers work equally well with fish.

Makes 2 servings

2 fillets of a mild, white fish, such as local halibut or rock cod

Flour

Salt and pepper

1 large lemon or 2 small lemons

Butter, about 3 tablespoons total

1 tablespoon capers, or more to taste

Parsley, chopped (optional garnish)

Dredge the fish fillets in a small amount of flour seasoned with salt and pepper on a plate. Zest and juice the lemon (you should have at least 1–2 tablespoons of lemon juice).

Heat a splash of olive oil and about 2 tablespoons butter in a large skillet over medium-high heat until the butter is foamy. Add the fish and cook for 2–3 minutes, turn and cook another 2–3 minutes, until lightly browned and opaque all the way through. Remove from the pan and set aside.

Add the lemon juice and white wine to deglaze the pan; if it evaporates right away add a little more wine. Scrape up any bits clinging to the pan. Add the capers and cook just until heated. Add about a tablespoon of butter along with the reserved lemon zest and stir until the sauce is smooth. Taste and add salt and pepper if needed. Add the fish to the pan for just a few seconds to warm it back up and serve with the sauce poured over the fish and garnished with a little parsley.

—Krista Harris

Lemony Spaghetti Squash with Goat Cheese and Spinach

Joshua Curry

Lemony Spaghetti Squash with Goat Cheese and Spinach

Serve this with the Lemony Fish Piccata or serve as a light entrée on its own.

Makes 2 servings

1 small to medium spaghetti squash

Olive oil Salt and pepper

1 lemon

1–2 cloves garlic, minced

Red pepper flakes

Spinach, sliced if leaves are large

3–4 ounces soft, fresh goat cheese

Preheat oven to 400°. Place whole squash in oven 5–10 minutes to soften. Then cut in half, scoop out seeds and place cut side down on a baking sheet with a little bit of water to just coat the surface. Bake for 20 minutes, or until completely softened. Remove and let cool slightly. Zest and juice the lemon. Scrape the flesh of the squash into a large, warmed bowl with a fork to break into strands. Add the lemon juice and zest, cover to keep warm and set aside.

Heat a large, deep sauté pan over medium heat. Pour in enough olive oil to coat the bottom and the garlic and a pinch of red pepper flakes or more, to taste. Add as much spinach as will fit in the pan and work in batches if needed. Add salt and pepper to the spinach and cook just until tender and wilted.

Add the spinach to the bowl of spaghetti squash, crumble the goat cheese and stir to combine all the ingredients. Drizzle with a littleolive oil if it looks dry. Taste and add salt and pepper if needed.

—Krista Harris