Lean snapper in a buttery lemon-caper sauce is a simple main dish, ready in just 30 minutes.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Measure thickness of fish. Rinse fish under cold running water; pat dry with paper towels. Set aside.

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  • 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.

Tips

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; protein 29.8g 60% DV; carbohydrates 2.4g 1% DV; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 0.8g; fat 8.1g 12% DV; saturated fat 2.7g 13% DV; cholesterol 59.3mg 20% DV; vitamin a iu 363.9IU 7% DV; vitamin c 7.9mg 13% DV; folate 15.8mcg 4% DV; calcium 58.1mg 6% DV; iron 0.6mg 3% DV; magnesium 52.4mg 19% DV; potassium 649.6mg 18% DV; sodium 312.8mg 13% DV.