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Sauteed Tilapia with Lemon-Peppercorn Pan Sauce Recipe

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This recipe for Sauteed Tilapia with Lemon-Peppercorn Pan Sauce is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. fat-free, less-sodium chicken broth
¼ c. fresh lemon juice
1 ½ tsp. drained brine packed green peppercorns, lightly crushed
1 tsp. butter
1 tsp. vegetable oil
2 (6-oz.) tilapia or sole fillets
¼ tsp. salt
¼ tsp. freshly ground black pepper
¼ c. all-purpose flour
2 tsp. butter
Lemon wedges (optional)
Directions:
Directions:
1. Combine first 3 ingredients.
2. Melt 1 tsp. of butter with oil in a large nonstick skillet over low heat.
3. 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.
4. 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 ½ c. (about 3 minutes). Remove from heat. Stir in two tsp. of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Number Of Servings:
Number Of Servings:
2

 

 

 

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