Lemon Caper & Parsley Flounder
Serve with rice and a green salad.

Serves 4

1 tablespoon extra virgin olive oil
4 (6-ounce) founder fillets
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon butter
1 garlic clove, minced
3/4 cup low sodium chicken broth
2 tablespoons capers, rinsed, drained, and minced
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley

Heat oil in a large nonstick skillet over medium heat. Sprinkle fish with salt and pepper. Place fish in pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan.

Melt butter in pan. Add garlic; cook 1 minute or until lightly browned. Add broth, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes). Stir in minced capers and juice; cook 3 minutes or until sauce is slightly thickened. Remove from heat; stir in parsley. Serve immediately.

This recipe would work with sole or tilapia as well.

Per Serving: 206 Calories; 6g Fat (28.9% calories from fat); 2g Saturated Fat; 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 519mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.


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