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Pan Poached Red Snapper Piccata Recipe
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Chicken broth granules||1⁄8 Teaspoon|
|Red snapper fillets||8 Ounce|
|Reduced fat margarine||2 Teaspoon|
|Black pepper||To Taste|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 306 Calories from Fat 92
% Daily Value*
Total Fat 10 g15.7%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 83.9 mg
Sodium 315.8 mg13.2%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.8 g3.2%
Sugars 0.5 g
Protein 48 g95.7%
Vitamin A 29.9% Vitamin C 48.2%
Calcium 15.1% Iron 9.1%
*Based on a 2000 Calorie diet
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.