Lean snapper in a buttery lemon-caper sauce is a simple main dish, ready in just 30 minutes. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.


Tip: For even crisper fish, dip the fish pieces in 1/4 cup all-purpose flour to coat. Increase oil amount by 2 to 3 teaspoons.

Nutrition Facts

228 calories; 8.1 g total fat; 2.7 g saturated fat; 59 mg cholesterol; 313 mg sodium. 650 mg potassium; 2.4 g carbohydrates; 0.4 g fiber; 1 g sugar; 29.8 g protein; 364 IU vitamin a iu; 8 mg vitamin c; 16 mcg folate; 58 mg calcium; 1 mg iron; 52 mg magnesium;