Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.