Pan Poached Red Snapper Piccata Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| 1/8 teaspoon chicken broth granules | ||
| 2 (4 ounce) red snapper fillets | ||
| 2 teaspoons reduced-fat margarine | ||
| Capers | 1 Tablespoon | |
| Black pepper | 1 To taste | |
| Chopped parsley to garnish | ||
Directions
Bring water and lemon juice to a boil in medium skillet.
Stir in chicken broth granules.
Reduce heat to simmer and place fillets in pan.
Cover and simmer over low heat, ten minutes per inch of thickness, or until fish flakes when tested with a fork.
Remove from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup.
Whisk in margarine and stir in capers.
Spoon sauce over fish, season with pepper, garnish with parsley.
Stir in chicken broth granules.
Reduce heat to simmer and place fillets in pan.
Cover and simmer over low heat, ten minutes per inch of thickness, or until fish flakes when tested with a fork.
Remove from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup.
Whisk in margarine and stir in capers.
Spoon sauce over fish, season with pepper, garnish with parsley.
Chef
