Sauteed Tilapia With Lemon-Peppercorn Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. (Cooking Light March 2004) Ingredients:
3/4 cup reduced-sodium fat-free chicken broth |
1/4 cup fresh lemon juice |
1 1/2 teaspoons drained green peppercorns in brine, lightly crushed |
1 teaspoon butter |
1 teaspoon vegetable oil |
12 ounces tilapia fillets or 12 ounces sole fillets |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup all-purpose flour |
2 teaspoons butter |
lemon wedge (optional) |
Directions:
1. Combine first 3 ingredients.
2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle fish fillets with salt and black pepper.
4. Place the flour in a shallow dish.
5. Dredge fillets in flour; shake off excess flour.
6. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 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.
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