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WHITE FISH AND LINGUINE WITH LEMON-CAPER SAUCE

Source of Recipe

internet


List of Ingredients



6 small white fish fillets (about 3 ounces
each)
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
1 teaspoon dried tarragon leaves
2-3 tablespoons margarine
3 tablespoons flour
1 can (14-1/2 ounces) reduced-sodium
fat-free chicken broth
2-3 teaspoons lemon juice
3 tablespoons drained capers
1/4 teaspoon salt
1/8 teaspoon white pepper
12 ounces linguine, cooked, warm



Recipe

Brush tops of fish fillets with combined mustard, garlic and tarragon. Place in baking pan; bake at 350ºF until fish is tender and flakes with fork, 10 to 12 minutes. Melt margarine in small saucepan; stir in flour. Cook over medium heat, stirring constantly, 1 to 2 minutes. Stir in chicken broth and lemon juice; heat to boiling. Boil, stirring constantly, until thickened, 1 to 2 minutes. Stir in capers, salt, and white pepper. Arrange fish on linguine on serving platter; spoon sauce over fish.

Yield: 6 servings

posted by Joyce, CS