Snapper Piccata

1. 1

   Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with salt and pepper. Add fillets to pan, and cook 3 to 4 minutes on each side or until fillets flake easily when tested with a fork. Remove fillets from pan; keep warm.

2. 2

   Add wine and juice to pan; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thick, scraping pan to loosen browned bits. Stir in capers and parsley. Spoon sauce evenly over fillets.

3. 3

   Serve with: Parsley-Buttered Pasta

* Per serving · 4 servings · Values may vary.

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