This is a favorite of mine. Usually I use Dover Sole or Grouper. It’s out of this world.

4 Servings

4 6 ounce skinless grouper / sole fillets

1 Tbs olive oil

1/2 cup chicken stock ( you can use better than bullion)

1/2 lemon, cut into 1/4 inch slices and halved

1 tsp capers

1 tbs unsalted butter

1 tsp parsley

Heat oil in a heavy nonstick skillet over medium heat. Saute grouper 3 -4 minutes on each side or until fish is flaky. Transfer to plate. Cover and keep warm. Stir chicken stock, lemon and capers in skillet. Simmer 2 minutes then remove from heat. Add butter and parsley and stir until butter has melted. Serve sauce over grouper.

Wine pairing; Chablis, Gewurztraminer or white zinfandel

Side Dishes

You can serve this with mashed Yukon golds, baby carrots, asparagus or couscous

( preferably Israeli)

282 Calories

9.4 grams fat

88 grams cholesterol

45.5 protein

1.4 carbohydrates

0.4 fiber

0.4 sugar

264 mg sodium