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
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