| 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.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”