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Name: Fish Piccata
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 tb Lemon juice; 1 tb Butter or margarine; Salt and pepper; Garnish: 4 thin slices lemon; 1 9-12 ounces snapper fillets,; 2 tb Parsley minced; Other fish.; Skinless catfish fillets or; 1 tb Flour

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INGREDIENTS

2 tb Lemon juice
1 tb Butter or margarine
INGREDIENTS
Salt and pepper
Garnish: 4 thin slices lemon
1 9-12 ounces snapper fillets,
2 tb Parsley ; minced
Other fish.
PREPARATION
Skinless catfish fillets or
1 tb Flour

Servings

INSTRUCTIONS

Cut fish into serving-size pieces. Season lightly with salt and pepper. Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate the cooking time. Allow 10 minutes per inch of thickness. Heat butter in a nonstick skillet over moderate heat until it bubbles. Add fish and cook three minutes. Turn fish and continue cooking until fish just begins to flake when tested with a fork. Remove to warm plates. Add lemon juice and parsley to pan. Cook 30 seconds, stirring to loosen contents of pan. Pour over hot fish. Garnish with lemon slices. Makes two servings. Source: National Fisheries Institute : The Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith Posted to MM-Recipes Digest V4 #063 by lionheart@chase3000.com on 1997, .

NOTES

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Fish Piccata

2 tb Lemon juice
1 tb Butter or margarine
 INGREDIENTS
 Salt and pepper
 Garnish: 4 thin slices lemon
1 9-12 ounces snapper fillets,
2 tb Parsley minced
 Other fish.
 PREPARATION
 Skinless catfish fillets or
1 tb Flour

Cut fish into serving-size pieces. Season lightly with salt and pepper.  Dredge in flour, shaking off excess.  Measure thickness of fish at thickest  part to estimate the cooking time.  Allow 10 minutes per inch of thickness.    Heat butter in a nonstick skillet over moderate heat until it bubbles. Add  fish and cook three minutes. Turn fish and continue cooking until fish just  begins to flake when tested with a fork.    Remove to warm plates.  Add lemon juice and parsley to pan.  Cook 30  seconds, stirring to loosen contents of pan.  Pour over hot fish. Garnish  with lemon slices.  Makes two servings.    Source: National Fisheries Institute  :       The Omaha World-Herald, February 26, 1997 MM-format by Leonard  Smith  Posted to MM-Recipes Digest V4 #063 by lionheart@chase3000.com on 1997, .

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 2 Servings

Calories: 128
Calories from Fat: 103 (80%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 2.6g
Cholesterol 12.3mg		4 %
Sodium 86.1mg		3 %
Potassium 90.1mg		2 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 6.3g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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