This recipe is quick enough for a weeknight meal but special enough for company. Serve with green beans.

Lorrie Hulston Corvin
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat procedure with remaining fish.

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  • Add wine and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in remaining 1/4 teaspoon salt, butter, chives, and tarragon. Spoon sauce over fish; serve immediately.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

197 calories; fat 6.6g; saturated fat 3.4g; mono fat 1.6g; poly fat 1g; protein 29.4g; carbohydrates 3.4g; fiber 0.4g; cholesterol 92mg; iron 0.8mg; sodium 528mg; calcium 38mg.
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