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Paul David Tripp

Poached Fish With Caper Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs		Fish/seafoo, Low fat, Main dishes	4	Servings

INGREDIENTS

4		Fish Steaks, Note 1
4		Lemon Slices
1	c	Nonfat Veg Chicken Broth
		Low Sod Note 2
1/4	c	Dry White Wine
1	ds	Pepper
2	T	Water
2	t	Cornstarch
1		Egg Yolk, Beaten
2	t	Capers, Drained
		Shredded Romaine, Optional
35		g Sod 178mg CFF 12.3%

INSTRUCTIONS

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  3/4 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 177.4 Total Fat 2.5g Sat Fat 0.6g Carb 4.4g Fib 0.1g Pro  Recipe
by: Safeway Market handout  Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on Oct 19,  1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 61 Calories From Fat: 14 Total Fat: 1.6g Cholesterol: 45mg Sodium: 58.2mg Potassium: 417.8mg Carbohydrates: 8g Fiber: 3.4g Sugar: 2.4g Protein: 2.7g