Snapper Piccata

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 1/2-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 2 1/2 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.