In this easy recipe, a pan sauce that incorporates lemon, capers and butter is prepared quickly and then served over pan-seared white fish. The lemon and capers balance the wine’s natural acidity, while the butter creates a silky texture to match the body of this Chenin Blanc. Simple steamed vegetables are a good accompaniment for the fish. Williams-Sonoma
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Serving Size: 1 serving(s) (74g) | ||
Recipe Makes: 4 serving(s) | ||
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Calories: 90 | ||
Calories from Fat: 60 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 4.4mg | 0 % | |
Potassium 120.3mg | 3 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.8g | ||
Protein 0.9g | 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. |
Calories per serving: 90
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