• 1 Tbs. olive oil
• 4 skinless grouper fillets, about 6 ounces each
• 1/2 cup chicken stock
• 1/2 lemon, cut into 1/4 inch slices and halved
• 1 tsp. capers, drained
• 1 Tbs. unsalted butter
• 1 tsp. parsley, minced

Heat oil in a heavy nonstick skillet over medium high heat. Sauté grouper 3-4 minutes per side or until fish flakes easily. Transfer to a platter. Cover and keep warm. Stir stock, lemon and capers into skillet. Simmer 2 minutes. Remove from heat. Add butter and parsley and stir until butter is melted. Serve sauce over grouper.

Per serving: calories 282, fat 9.4g, 31% calories from fat, cholesterol 88mg, protein 45.5g, carbohydrates 1.4g, fiber 0.4g, sugar 0.4g, sodium 264mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.1, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 6.5

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The recommended wines are: Chablis, Gewürztraminer, or White Zinfandel.