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Ingredientes
- 4 x Fish Steaks Note 1
- 4 x Lemon Slices
- 1 c. Nonfat Veg Chicken Broth, Low Sod Note 2
- 1/4 c. Dry White Wine
- 1 dsh Pepper
- 2 Tbsp. Water
- 2 tsp Cornstarch
- 1 x Egg Yolk Beaten
- 2 tsp Capers Liquid removed
- Â Â Shredded Romaine Optional
Direcciones
- 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 in to skillet. Simmer, covered, 5 to 10 minutes or possibly until fish flakes easily when tested with a fork. Remove lemon slices and fish; keep hot.
- Gently boil broth mix, uncovered, about 5 minutes or possibly until reduced to 3/4 C. Combine water and cornstarch; stir into broth mix. Cook and stir till thickened and bubbly. Cook and stir 1 minutes more. Gradually stir HALF the warm mix into egg yolk; return all to skillet. Cook and stir 1 - 2 minutes more. Stir in capers. Place fish steaks on bed of romaine and top with lemon slices, if you like. 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 itgoes together quickly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 34 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 155mg | 4% |
| Total Carbs 5.46g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.13g | 1% |
| Protein 1.23g | 2% |
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