Becky Luigart-Stayner; Lydia DeGaris-Pursell
Prep Time
10 Mins
Cook Time
12 Mins
Yield
2 servings (serving size: 1 fillet and 2 tablespoons sauce)

This piquant sauce is perfect over mild-flavored tilapia. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.

How to Make It

Step 1

Combine first 3 ingredients.

Step 2

Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

Step 3

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.

Step 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 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.

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