Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ cup fat-free, less-sodium chicken broth
  • ¼ cup fresh lemon juice
  • Lemon wedges (optional)
  • 1 teaspoon vegetable oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • + 4 more ingredients
    • 2 teaspoons butter
    • 2 (6-ounce) tilapia or sole fillets
    • 1 ½ teaspoons drained brine-packed green peppercorns, lightly crushed
    • 1 teaspoon butter

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...

View full recipe at My Recipes

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