Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: 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

3 pieces fish and 2 tablespoons sauce
228 calories; protein 29.8g; carbohydrates 2.4g; dietary fiber 0.4g; sugars 0.8g; fat 8.1g; saturated fat 2.7g; cholesterol 59.3mg; vitamin a iu 363.9IU; vitamin c 7.9mg; folate 15.8mcg; calcium 58.1mg; iron 0.6mg; magnesium 52.4mg; potassium 649.6mg; sodium 312.8mg.

4 lean protein, 1 fat