- 18 mins
Ingredients
- 1/4 cup
- all-purpose flour
- 1/2 teaspoon
- salt
- 1/4 teaspoon
- pepper
- 1 pound (about 6)
- tilapia fillets
- 4 teaspoons
- canola oil
- 1 cup
- reduced-sodium chicken broth
- 1 teaspoon
- cornstarch
- 2 tablespoons
- lemon juice
- 1 tablespoon
- butter
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- 1 tablespoon
- chopped parsley
- 2 tablespoons
- nonpareil capers, rinsed and drained, optional
Preparation
Step 1
Combine flour, salt, and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.
2.
In a large nonstick skillet, heat oil on medium-high. Add fish and cook until brown, about 2 minutes. Flip and cook another minute. Transfer fish to a platter and keep warm.
3.
Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes. Dissolve cornstarch in 1 tablespoon water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers, if you're using them. Spoon the sauce over fish.
Nutrition information
Per serving: Calories 269, Total Fat 10 g, Carbohydrate 20 g, Fiber 1 g, Protein 26 g. Percent Daily Values are based on a 2,000 calorie diet