Tilapia with Lemon-Peppercorn Pan Sauce

  • 3/4 c. chicken broth
  • 1/4 c. fresh lemon juice
  • 1 1/2 tsp. drained brine-packed green peppercorns, lightly crushed
  • 1 tsp. butter
  • 1 tsp. vegetable oil
  • 2 (6-oz.) tilapia or sole fillets
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 c. flour
  • 2 tsp. butter
  • Lemon wedges (optional)

Combine the first 3 ingredients.

Melt 1 teaspoon of butter with the oil in a large nonstick skillet over low heat.

While the butter melts, sprinkle the fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge the fillets in flour; shake off the excess flour.

Increase the heat to medium-high; heat for 2 minutes or until the butter turns golden brown. Add the fillets to the pan; sauté for 3 minutes on each side or until the fish flakes easily when tested with a fork. Remove the fillets from the pan. Add the broth mixture to the pan, scraping to loosen the browned bits. Bring to a boil; cook until the mixture is reduced to 1/2 cup (about 3 minutes). Remove from the heat. Stir in two teaspoons of butter with a whisk. Serve the sauce over the fillets. Garnish with lemon wedges, if desired.

  • Yields: 2 servings
  • Preparation Time: 25 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.