Recipe

Sauted Tilapia With Lemon-peppercorn Pan Sauce Recipe

	Tia / All my dishes 1 year, 10 months ago Recipe courtesy of Pam Anderson, Cooking Light, MARCH 2004 I also cook salmon the same way. Prep:5m Cook:15m Servings:4	Tia
	fish

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Ingredients

3/4 cup fat-free, less-sodium chicken broth

1/4 cup fresh lemon juice

1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed

1 teaspoon butter

1 teaspoon vegetable oil (I skipped)

2 (6-ounce) tilapia or sole fillets (I used a lb of fish, four fillets)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons butter

Lemon wedges (optional)

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; 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 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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