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Prep 15min
Total25min
Servings4
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Ingredients
1/3
cup all-purpose flour
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/4
lb cobia or sea bass fillets, cut into 4 pieces
2
tablespoons olive oil
1/3
cup dry white wine
1/2
cup reduced-sodium chicken broth
2
tablespoons lemon juice
1
tablespoon capers, rinsed, drained
1
tablespoon chopped fresh Italian parsley
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Steps
1
In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
2
Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
3
Serve sauce over fish; sprinkle with parsley.
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This dish would be delicious served with a rice blend. Look for one with wild and whole-grain brown rice, that doesn’t include sodium. To keep sodium low, consider making rice by substituting dry white wine or low-sodium chicken broth for half the liquid and omitting the butter and salt.
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