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 to skillet. Simmer, covered, 5 - 10 min or till fish flakes easily when tested with a fork. Remove lemon slices and fish; keep warm. Gently boil broth mixture, uncovered, about 5 min or till reduced to 3/4 C. Combine water and cornstarch; stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 1 min more. Gradually stir HALF the hot mixture into egg yolk; return all to skillet. Cook and stir 1 - 2 min more. Stir in capers. Place fish steaks on bed of romaine and top with lemon slices, if desired. Spoon sauce over fish. Serves 4 Fish Steak Suggestions: halibut, salmon, sea bass, shark, swordfish, tuna, whitefish This was incredibly good!! I wouldnt hesitate to make it again ... and it goes together quickly. NOTES : Cal 177.4 Total Fat 2.5g Sat Fat 0.6g Carb 4.4g Fib 0.1g Pro 35.8g Sod 178mg CFF 12.3% Recipe by: Safeway Market handout Posted to EAT-LF Digest by Reggie Dwork
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 4|
|Calories from Fat: 118 (39%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 171.2mg||53 %|
|Sodium 149.1mg||5 %|
|Potassium 792.4mg||21 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 7.4g|
|Protein 39.8g||57 %|
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Calories per serving: 306
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