Becky Luigart-Stayner; Lydia DeGaris-Pursell
Prep Time
10 Mins
Cook Time
12 Mins
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.

Ratings & Reviews

NVV's Review

April 13, 2015
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.

April 13, 2015
The broth mixture is the result of the 1st step of preparation -- combining the first 3ingredients. Hope this helps!

kmc1077's Review

July 28, 2014
Like others, we substituted capers for the peppercorns. It was quick, easy, and delicious!

AngelaS's Review

April 15, 2014
WHAT is the broth mixture? No guidance given, ARGH!

Ashleyrenee13's Review

August 22, 2013
The fish was amazing, the sauce was okay, a bit too tart for me so when I try it again I'll use less lemon.

Regram's Review

June 19, 2013

KMartinez's Review

June 13, 2013
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.

karenfit1's Review

March 19, 2013
This is one of my favorite weeknight dinners -- easy and delicious! I love the combination of the lemon and the green peppercorns. All I need to do is add a salad and vegetable and dinner is done.

Rachelle06's Review

February 19, 2013

adeherrera's Review

January 23, 2013
Great recipe!! Very scrumptious, extremely easy to prepare, and a nice light meal that will please the tastebuds. I didn't even use fresh lemon and I don't feel the need to. Definitely a keeper!