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)"
 
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Ready In:
10mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • 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; 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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RECIPE SUBMITTED BY

Originally from Cleveland, Ohio. Been in Texas since February 2002. I am continually seeking enlightenment through revelations of nature and reasonable people. One of my favorite hobbies is genealogy.
 
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