Fish Fillets in a Sweet-and-Sour Sauce

52 Reviews
92% would make this recipe again

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Ingredients

??? water ???
??? milk, partly skimmed, 2% ???
??? capers, unsalted, or in vinegar brine ???
??? olive oil ???
??? red onions, cut into thick slices ???
??? wine vinegar ???
??? sugar ???
??? grouper fillet, red snapper, or walleye ???
??? white flour (all purpose) ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Any firm-textured white fish can be used for this recipe.

For a more subtle taste and to put the dish together quickly just before serving, you may want to make the sweet-and-sour sauce ahead of time.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Mix the water and milk in a bowl, then soak the capers for about 15 min (while cooking the onions). Drain the capers, rinse them, then drain them again and set aside. This step is needed to remove the excess salt. If using capers in a vinegar brine instead of the salted type, they should simply be rinsed then drained.
  2. Heat half of the oil in a skillet over medium heat. Cut the onions into thick slices, then add them to the skillet and sauté until they are caramelized, about 10 min. Add some water, if needed, to keep a moist environment.
  3. Mix the vinegar and sugar well, then add the mixture to the skillet. Cook over medium-high heat until the vinegar has evaporated, about 5 min. Stir in the capers then lower the heat to 'very low'.
  4. Pat-dry the fish then cut it into serving sized pieces. Season the pieces with salt and pepper, then coat them in flour. Heat the remaining oil in another pan over medium-high heat. Cook the fish, 3-4 min per side, depending on the thickness of the fillets (check with a fork to see if the fish is cooked through). Transfer the fish to the sauce skillet, then coat them thoroughly with the sauce. Cook a few minutes over low heat, then serve.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

320

Fat

17 g

26 %

Saturated 2.6 g
+ Trans 0 g

13 %

Cholesterol

60 mg

Sodium

650 mg

27 %

Carbohydrate

9 g

3 %

Fibre

1 g

5 %

Sugars

5 g

Net Carbs

8 g

Protein

31 g

Vitamin A

7 %

Vitamin C

5 %

Calcium

6 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Potassium, Selenium, Vitamin B12, Vitamin B6
Good source of  :
Magnesium, Pantothenic Acid, Phosphorus, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Folacin, Iron, Manganese, Vitamin A, Vitamin B1, Vitamin B2, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Fats 3
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

52 Reviews (51 with rating only) 92% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fish | Main courses/Entrées | Diabetes-friendly | Halal | Kosher | Italian

Top Reviews

View All Reviews
august 04, 2013 | I would make this recipe again

I had a bit of a failure on the sauce - I cooked away most of the liquid. The remaining onion/caper mixture still tasted very good over the fish. I used lake trout from Lake Michigan. I plan to try this recipe again, as I feel I will get better with practice. Even with my lack of skill, it was still good.

Useful 0

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