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.
Ingredients
- 1 tablespoon olive oil
- 4 (6-ounce) snapper fillets (about ¾ inch thick)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ 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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 205 kcal Calories from Fat: 52.2 kcal |
|
% Daily Value*
|
| Total Fat 5.8 g 17% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Sodium 416 mg 7% |
carbohydrates 1.4 g 1% |
Dietary Fiber 0.1 g 0% |
Protein 35.4 g 71% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |