The wine and lemon juice are used to deglaze the skillet, capturing the flavorful browned bits that remain after the fish is cooked. You can substitute fat-free, less-sodium chicken broth for the wine, if desired. Cook the pasta while you prepare the fish so that both dishes will be ready at the same time.
1 tablespoon olive oil
4 (6-ounce) snapper fillets (about 3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with salt and pepper. Add fillets to pan, and cook 3 to 4 minutes on each side or until fillets flake easily when tested with a fork. Remove fillets from pan; keep warm.
Add wine and juice to pan; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thick, scraping pan to loosen browned bits. Stir in capers and parsley. Spoon sauce evenly over fillets.
Serve with: Parsley-Buttered Pasta
Cooking Light Fresh Food Fast Weeknight Meals
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