Flounder Piccata

I LOVE piccata. I've made my own, but am looking forward to trying this one.

You can substitute any flaky white fish, such as tilapia or sole, in this easy, elegant supper.

Yield 4 servings

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 (6-ounce) flounder fillets
• 2 tablespoons all-purpose flour
• 2 teaspoons olive oil
• 1/3 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon drained capers, chopped
• 2 tablespoons butter
• 4 cups fresh baby spinach

Preparation

1. Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.

Nutritional Information

Calories: 332 (28% from fat)

Fat: 10.2g (sat 4.4g,mono 3.5g,poly 1.2g)

Protein: 31.3g

Carbohydrate: 27.4g

Fiber: 1.9g

Cholesterol: 95mg

Iron: 3mg

Sodium: 713mg

Calcium: 51mg

David Bonom, Cooking Light, MARCH 2008