Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
  • ¾ cup chicken broth
  • ¼ cup lemon juice
  • 1 ½ tsp capers
  • 1 tsp butter
  • 1 tsp vegetable oil
  • 2 (6-oz) tilapia or sole filets (salmon works too)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup all-purpose flour
  • 2 tsp butter
  1. Combine first 3 ingredients.
  2. Melt 1 tsp butter with oil in large non-stick skillet over low heat.
  3. While butter melts, sprinkle fish filets with salt and pepper. Place the flour in a shallow dish. Dredge filets in flour, shake off excess.
  4. 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 ½ cup (about 3 minutes). Remove from heat. Stir in 2 tsp butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges if desired.