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Snapper Piccata
Snapper Piccata
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From: Diabetic Living Magazine
Lean snapper in a buttery lemon-caper sauce is a simple main dish, ready in just 30 minutes.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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)
Preparation
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Prep
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Ready In
- 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.
- Serving size: 3 pieces fish and 2 tablespoons sauce
- Per serving: 228 calories; 8 g fat(3 g sat); 0 g fiber; 2 g carbohydrates; 30 g protein; 16 mcg folate; 59 mg cholesterol; 1 g sugars; 364 IU vitamin A; 8 mg vitamin C; 58 mg calcium; 1 mg iron; 313 mg sodium; 650 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 4 lean protein, 1 fat
