Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
¾ cup chicken broth
¼ cup lemon juice
1 ½ tsp capers
1 tsp butter
1 tsp vegetable oil
2 (6-oz) tilapia or sole filets (salmon works too)
¼ tsp salt
¼ tsp black pepper
¼ cup all-purpose flour
2 tsp butter
Combine first 3 ingredients.
Melt 1 tsp butter with oil in large non-stick skillet over low heat.
While butter melts, sprinkle fish filets with salt and pepper. Place the flour in a shallow dish. Dredge filets in flour, shake off excess.
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 ½ cup (about 3 minutes). Remove from heat. Stir in 2 tsp butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges if desired.