Pan Poached Red Snapper Piccata
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Red snapper fillets||8 Ounce|
|Reduced fat margarine||2 Teaspoon|
|Black pepper||To Taste|
|Chopped parsley||1 Tablespoon (For Garnish)|
Bring water and lemon juice to a boil in medium skillet.
Stir in flour.
Reduce heat to simmer and place fillets in pan.
Cover and simmer over low heat, ten minutes per inch of thickness, or until fish flakes when tested with a fork.
Remove from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup.
Whisk in margarine and stir in capers.
Spoon sauce over fish, season with pepper, garnish with parsley.