Snapper Piccata

Name: Snapper Piccata
Ingredients: 1 tablespoon olive oil; 4 (6-ounce) snapper fillets (about 3/4 inch thick); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 2 tablespoons fresh lemon juice; 2 tablespoons capers; 2 tablespoons chopped fresh parsley

8 ingredients

3 steps

Ingredients

1 tablespoon olive oil
4 (6-ounce) snapper fillets (about 3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley

Directions

1

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with salt and pepper. Add fillets to pan, and cook 3 to 4 minutes on each side or until fillets flake easily when tested with a fork. Remove fillets from pan; keep warm.
2

Add wine and juice to pan; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thick, scraping pan to loosen browned bits. Stir in capers and parsley. Spoon sauce evenly over fillets.
3

Serve with: Parsley-Buttered Pasta