This is a great traditionally-Chicken recipe...but it works just as wonderfully with fish! My husband who hates fish, found it not to be too disappointing because of the flavorful sauce it cooks in. And the great thing is that this recipe doesn't take long, and can be last minute. When using frozen fish, you want to keep is frozen up until before you use it....then just quickly thaw it by running the package under cold water.
Ingredients:
4 fish filets (Tilapia and Flounder work really well.) (4 reds)
1 cup no-salt chicken broth
1/2 cup white wine
1 teaspoon extra virgin olive oil
2 teaspoons unsalted butter
3 tablespoons lemon juice
1/2 teaspoon minced garlic or garlic powder
1/2 teaspoon cornstarch
Directions: Lightly sea salt and pepper your fish on both sides. Over medium-high heat in a large sauce pan, heat up your olive oil. Place your fish in the pan. Cook for 4-5 minutes, then flip your fish. With fish, you want to flip as little as possible because of how fragile it becomes. Cook on the other side for 4-5 minutes. Mix broth, wine, lemon juice, and garlic in a small bowl. Pour over fish in the pan and add the butter. Cook over medium heat for about 5 minutes, stirring the sauce around the fish. Some of the liquid will evaporate. If you so desire...you can season the sauce with a little sea salt and pepper....its up to your tastebuds. Just don't go crazy. In a small bowl, add cornstarch and a splash of water. Stir until mixed. Add to pan, stir in for a minute, then remove the pan from the heat. The cornstarch instantly thickens the liquid when boiled, so you only want it over the heat until you see it start to thicken.
Yields: 4 servings
**21 Day Fix: 1 serving is 1 red, 1 teaspoon.**
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