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Snapper Piccata

MAKES: 4 servings

SERVING SIZE: 3 pieces fish with 2 tablespoons sauce per serving

CARB GRAMS PER SERVING: 2

Rated : 

• 1
• 2
• 3
• 4
• 5

 by 1 person

Nutrition Facts Per Serving:

• Servings Per Recipe: 4
• cal.(kcal): 228
• Fat, total(g): 8
• chol.(mg): 59
• sat. fat(g): 3
• carb.(g): 2
• Monosaturated fat(g): 4
• Polyunsaturated fat(g): 1
• sugar(g): 1
• pro.(g): 30
• vit. A(IU): 340
• vit. C(mg): 8
• Thiamin(mg): 0
• Riboflavin(mg): 0
• Niacin(mg): 1
• Pyridoxine (Vit. B6)(mg): 1
• Folate(µg): 16
• Cobalamin (Vit. B12)(µg): 4
• sodium(mg): 313
• Potassium(mg): 650
• calcium(mg): 61
• iron(mg): 1

Diabetic Exchanges

• Lean Meat(d.e): 4
• Fat(d.e): 1

• 45 ounces fresh or frozen snapper fillets with skin, each cut diagonally into thirds*

• 1tablespoon olive oil

• 1/2cup dry white wine or reduced-sodium chicken broth

• 1/2cup reduced-sodium chicken broth

• 1tablespoon butter

• 4green onions (white parts only), thinly sliced diagonally

• 2tablespoons snipped fresh chives

• 2tablespoons lemon juice

• 2tablespoons capers, drained

• Dash freshly ground black pepper

• Lemon wedges (optional)

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

2. 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.

3. 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.

4. Remove skillet from heat; add the lemon juice, capers, and pepper. Pour sauce over fish to serve. If desired, serve with lemon wedges.

Tip

• *Test Kitchen 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.

Disclaimer: Recipes posted are not our own unless otherwise noted. Credit and/or links will be provided.

Credit: http://www.diabeticlivingonline.com/recipe/seafood/snapper-piccata/