Title: Poached Fish with Caper Sauce
Categories: Fish/seafoo, Low fat, Main dishes
Yield: 4 Servings

4 Fish Steaks; Note 1
4 Lemon Slices
1 c Nonfat Veg Chicken Broth;
-Low Sod, Note 2
1/4 c Dry White Wine
1 ds Pepper
2 tb Water
2 ts Cornstarch
1 Egg Yolk; Beaten
2 ts Capers; Drained
Shredded Romaine; Optional

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 wouldn't 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 on Oct 19,
1998, converted by MM_Buster v2.0l.