Ingredients

  • 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)
Read Directions

NutritionView more

240Calories
Sodium13%DV310mg
Fat12%DV8g
Protein61%DV31g
Carbs2%DV6g
Fiber8%DV2g

PER SERVING *

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 A
Vitamin C
Calcium
Iron

* 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(3)

Yummly User
Hi 9 days 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. 19 May
Turned out pretty good. I may leave out the onion next time...it just didn't seem to belong in the dish.
Emily P. 14 May 2016
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.