- 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