Snapper Piccata

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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 0.0%
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1g
  • Protein: 35.4g
  • Carbohydrate: 1.4g
  • Fiber: 0.1g
  • Cholesterol: 63mg
  • Iron: 0.6mg
  • Sodium: 416mg
  • Calcium: 63mg

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. 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. 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.
  3. Serve with: Parsley-Buttered Pasta
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Snapper Piccata Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy