2 servings (serving size: 1 fillet and 2 tablespoons sauce)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)
How to Make It
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 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 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
This is a quick to prepare recipe that elevates readily available, but bland tilapia to a flavorful dish. I use the peppercorns and follow the recipe. You can, of course, use capers but I recommend the peppercorns; there are other recipes for the tilapia with capers (piccata) and this recipe provides just a little different dish.
Overall, it was good and easy to prepare. However, I thought the lemon was a little strong. Next time I would use about half of the fresh lemon juice. I used capers instead of peppercorns because I had them on hand. I thought it was a good substitution.