Texas Gulf Coast Fishing

Poached Snapper with Piccata Sauce

Ingredients:

• 1 lbs. Red Snapper fillets
• 1 cup dry white wine
• Divided 2 tsp. extra-virgin olive oil
• 1 medium shallot, minced
• 2 Tbsp. fresh lemon juice
• 4 tsp capers, rinsed
• 1/4 cup reduced-fat sour cream
• 1/4 tsp salt
• 1 Tbsp. fresh dill, chopped

Directions:

Place Snapper fillets in a large skillet. Add 1/2 cup wine and enough water to just cover the fillets. Bring to a boil over high heat. Reduce to a simmer, turn the fillets over, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the Snapper with the sauce and garnish with dill.