For the sauce, instead of making a legitimate cream sauce, you make a “cream-like” sauce using sour cream as the base. The original recipe uses fat-free sour cream, but I prefer the reduced-fat. For all of you traditional cooks out there, I know sour cream probably doesn’t sound like much of a cream sauce to you, but you do get the same effect with the sour cream and you save a TON of fat calories. I’m reading Julia Child’s, “My Life in France” and I’m sure the Queen of Butter herself would be appalled at a cream sauce made with anything but real cream! The sauce is really creamy and the lemon/caper combination is a nice sour note in contrast with the fatty fish. I really like this dish. It’s super easy to put together on a weeknight and it looks fancy enough that you could pass it off as special-occasion fare without any carbs or guilt. Bon Appétit!
* Get cooking. Let me know what you think. Love it? Hate it? I’m interested in hearing your feedback and suggestions.