Snapper Piccata

Snapper Piccata

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Rated: 2
  • Makes: 4 servings
  • Prep 25 mins
  • Cook 4 mins to 6 mins per 1/2-inch thickness
  • Serving Size: 3 pieces fish with 2 tablespoons sauce per serving
  • Carb Grams Per Serving: 2


  • 4 5 - ounces fresh or frozen snapper fillets 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 snipped fresh chives
  • 2 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • Dash freshly ground black pepper
  • Lemon wedges (optional)


  1. Thaw fish, if frozen. Measure thickness of fish. Rinse fish under cold running water; pat dry with paper towels. Set aside.
  2. In a large nonstick skillet, heat oil over medium-high heat. Place fish pieces in skillet, skin sides down. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until skin is crisp and fish flakes easily when tested with a fork, turning once. Transfer fillets to a serving platter, skin sides up.
  3. Return skillet to heat. Add white wine to skillet; cook for 2 to 2 1/2 minutes or until wine is almost evaporated, scraping up any browned bits on the bottom of the skillet. Add broth. Bring just to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by about half. Add butter, stirring until it melts; stir in green onions and chives.
  4. Remove skillet from heat; add the lemon juice, capers, and pepper. Pour sauce over fish to serve. If desired, serve with lemon wedges.


  • *Test Kitchen Tip: For even crisper fish, dip the fish pieces in 1/4 cup all-purpose flour to coat. Increase oil amount by 2 to 3 teaspoons.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 228 cal., 8 g total fat (3 g sat. fat), 59 mg chol., 313 mg sodium, 2 g carb. (1 g sugars), 30 g pro.

Diabetic Exchanges

Fat (d.e): 1; Lean Meat (d.e): 4;