Sauteed Tilapia With Lemon-Peppercorn Pan Sauce

“This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. (Cooking Light March 2004)”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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