Poached fish with caper sauce

4 Servings

Ingredients

Quantity Ingredient
4 Fish Steaks; Note 1
4 Lemon Slices
1 cup Nonfat Veg Chicken Broth; Low Sod, Note 2
¼ cup Dry White Wine
1 dash Pepper
2 tablespoons Water
2 teaspoons Cornstarch
1 Egg Yolk; Beaten
2 teaspoons Capers; Drained
Shredded Romaine; Optional

Directions

Note 1: Cut 1" thick (about 2 lbs total) Note 2: Original recipe used regular chicken broth Place fish in a greased 10" skillet. Top with lemon slices. Combine chicken broth, wine and pepper; add to skillet. Simmer, covered, 5 - 10 min or till fish flakes easily when tested with a fork. Remove lemon slices and fish; keep warm.

Gently boil broth mixture, uncovered, about 5 min or till reduced to ¾ C.

Combine water and cornstarch; stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 1 min more. Gradually stir HALF the hot mixture into egg yolk; return all to skillet. Cook and stir 1 - 2 min more.

Stir in capers. Place fish steaks on bed of romaine and top with lemon slices, if desired. Spoon sauce over fish.

Serves 4

Fish Steak Suggestions: halibut, salmon, sea bass, shark, swordfish, tuna, whitefish

This was incredibly good!! I wouldn't hesitate to make it again ... and it goes together quickly.

NOTES : Cal 177⅖ Total Fat 2.5g Sat Fat 0.6g Carb 4.4g Fib 0.1g Pro 35.8g Sod 178mg CFF 12.3%

Recipe by: Safeway Market handout Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 19, 1998, converted by MM_Buster v2.0l.

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