Nutrition per serving may change if servings are adjusted.
4 (5 ounce) fresh or frozen snapper fillets with skin, each cut diagonally into thirds (see Tip)
1 tablespoon olive oil
½ cup dry white wine or reduced-sodium chicken broth
½ cup reduced-sodium chicken broth
1 tablespoon butter
4 green onions (white parts only), thinly sliced diagonally
2 tablespoons snipped fresh chives
2 tablespoons lemon juice
2 tablespoons capers, drained
Dash freshly ground black pepper
Lemon wedges (optional)
Thaw fish, if frozen. Measure thickness of fish. Rinse fish under cold running water; pat dry with paper towels. Set aside.
In a large nonstick skillet, heat oil over medium-high heat. Place fish pieces in skillet, skin sides down. Cook for 4 to 6 minutes per ½-inch thickness of fish or until skin is crisp and fish flakes easily when tested with a fork, turning once. Transfer fillets to a serving platter, skin sides up.
Return skillet to heat. Add white wine to skillet; cook for 2 to 2½ minutes or until wine is almost evaporated, scraping up any browned bits on the bottom of the skillet. Add broth. Bring just to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by about half. Add butter, stirring until it melts; stir in green onions and chives.
Remove skillet from heat; add the lemon juice, capers, and pepper. Pour sauce over fish to serve. If desired, serve with lemon wedges.
Tip: For even crisper fish, dip the fish pieces in ¼ cup all-purpose flour to coat. Increase oil amount by 2 to 3 teaspoons.