SNAPPER 8

SNAPPER

SNAPPER PICCATA

Ingredients

– 1 tablespoon Olive Oil
– 4 ( 6 ounce ) Snapper fillets
– 1/4 teaspoon Sea Salt
– 1/4 teaspoon Fresh Ground Black Pepper
– 1/2 Cup Dry White Wine
– 2 tablespoons Fresh Lemon Juice
– 2 tablespoons Capers
– 2 tablespoons Chopped Fresh Parsley

Directions

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) 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.

PARSLEY BUTTERED PASTA

Ingredients

– 4 ounces Angel Hair Pasta
– 1 ( 8 ounce) Slice Light Whole Wheat Bread
– 1 tablespoon Light Stick Butter
– 2 teaspoons Chopped Fresh Parsley
– 1/4 teaspoon Sea Salt
– 1/8 teaspoon Freshly Ground Black Pepper


Directions

1) Cook pasta according to package directions, omitting salt and fat.


2) While pasta cooks, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine cooked pasta, breadcrumbs, butter, parsley, salt and pepper ; toss gently. Serve immediately.

SNAPPER 8

SNAPPER 5