Mmmmm can’t you just taste it? Chicken or fish piccata from your favorite Italian restaurant – that rich lemon, butter and wine flavor with the salty capers and yummy garlic – my mouth waters just thinking about it! Would you believe you can have those tasty flavors and keep your macros in check? It can be done, I’ll show you the way…
For starters, this is just frozen wild caught flounder. After thawing it in the refrigerator, I washed each piece and patted dry with paper towels. Then I placed the fish in a single layer on a tinfoil lined baking sheet. Just a little sprinkle of salt, pepper and garlic powder on each piece and under the broiler it went for about 7-8 minutes.
For the piccata sauce:
- 1.5-2 TBSP Yogurt Butter (I like Brummel & Brown brand)
- 3-4 Small cloves of garlic minced
- 2 TBSP Capers
- The juice of two lemons
In a medium saucepan, melt the yogurt butter and garlic together over low to medium heat. Let the garlic cook for a few minutes. When you can really smell the garlic and butter is completely melted, add in the capers and lemon juice. Sauce will thicken up slightly as you let it heat together. After a few minutes remove the piccata sauce from the heat.
Place your fish portion on your plate and generously add some of the healthy Piccata sauce.
*The exact portions will vary per person based on your macronutrient needs. Contact us for more details on your portions and macro breakdown per meal/per day!
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