Sauted Tilapia with Lemon Peppercorn Pan Sauce

By sheilaolim

This piquant sauce is perfect over plain white fish. Use
freshly squeezed lemon juice for the brightest flavor.
Serve with white rice.

Ingredients

• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons drained brine-packed green peppercorns,
• lightly crushed
• 1 teaspoon butter
• 1 teaspoon vegetable oil
• 2 (6-ounce) tilapia or sole fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 teaspoons butter
• Lemon wedges (optional)

Details

Servings 2

Preparation

Step 1

Combine first 3 ingredients.
Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow
dish. Dredge fillets in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to
pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove
fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook
until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter
with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.