Snapper Piccata

DIABETIC LIVING(5)
Tracy Gladney: "Turned out wonderful. I did not have white wine…" Read More
11Ingredients
29Minutes
240Calories

Ingredients

US|METRIC
  • 20 ounces snapper fillets (or frozen, with skin, each cut diagonally into thirds*)
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine (or reduced-sodium chicken broth)
  • 1/2 cup reduced sodium chicken broth
  • 1 tablespoon butter
  • 4 green onions (white parts only, thinly sliced diagonally)
  • 2 tablespoons fresh chives (snipped)
  • 2 tablespoons lemon juice
  • 2 tablespoons capers (drained)
  • ground black pepper (Dash freshly)
  • lemon wedges (optional)
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    NutritionView More

    240Calories
    Sodium13% DV310mg
    Fat12% DV8g
    Protein61% DV31g
    Carbs2% DV6g
    Fiber8% DV2g
    Calories240Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol60mg20%
    Sodium310mg13%
    Potassium730mg21%
    Protein31g61%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber2g8%
    Sugars<1g2%
    Vitamin A10%
    Vitamin C50%
    Calcium8%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Tracy Gladney 5 months ago
    Turned out wonderful. I did not have white wine, so doubling on the chicken broth yielded fabulous results. I will definitely be making again!
    Gayle H. a year ago
    This is a tasty way to serve snapper. I would add a small amount of salt to the snapper. I didn’t have green onion, so used sweet white onion. It was great.
    Nicky a year ago
    A really easy yummy recipe. The sauce was tasty and I added extra stock to get the quantity required. Eaten with sautéed Brussel sprouts, leeks, couscous and a sprinkling of Parmesan. Will definitely be making it again.
    Angie S. 2 years ago
    Turned out pretty good. I may leave out the onion next time...it just didn't seem to belong in the dish.
    Emily Pelosi 4 years ago
    I used a frozen red snapper fillet and the recipe worked perfectly. I doubled the capers because I particularly love them. The sauce was thin but very flavorful. I served with a side of mini stuffed peppers instead of a pasta to make it healthier.

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