| 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 | tb | Water |
| 2 | ts | Cornstarch |
| 1 | Egg Yolk; Beaten | |
| 2 | ts | Capers; Drained |
| Shredded Romaine; Optional |
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 35.8g Sod 178mg CFF 12.3% 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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