Snapper Piccata

Oxmoor House
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.

Yield:

4 servings (serving size: 1 fillet and about 1 1/2 tablespoons sauce)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 205
Caloriesfromfat 0.0 %
Fat 5.8 g
Satfat 1 g
Monofat 3.6 g
Polyfat 1 g
Protein 35.4 g
Carbohydrate 1.4 g
Fiber 0.1 g
Cholesterol 63 mg
Iron 0.6 mg
Sodium 416 mg
Calcium 63 mg

Ingredients

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

Preparation

1. 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.

2. 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

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010