Suzanne's Lemon- Herb Steamed Fish

Name: Suzanne's Lemon- Herb Steamed Fish
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp capers, rinsed and drained; 2 Tbsps dry white wine; 6 servings ground black pepper; 1 kilograms haddock fillets each); 2 lemons, thinly sliced; 6 slices thin slices sweet white or red onion; 6 servings salt; 12 fresh tarragon sprigs or 1 tsp dried tarragon

You can never have too many main course recipes, so give Suzanne's Lemon- Herb Steamed Fish a try. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains roughly 29g of protein, 1g of fat, and a total of 158 calories. If you have capers, wine, ground pepper, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert. From preparation to the plate, this recipe takes approximately 21 minutes.

Ingredients

Servings:

1Tbsp

capers, rinsed and drained 2Tbsps

dry white wine 6servings

ground black pepper 1kilograms

haddock fillets each)2

lemons, thinly sliced 6slices

thin slices sweet white or red onion 6servings

salt 12

fresh tarragon sprigs or 1 tsp dried tarragon

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.