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

Pam Anderson
Recipe by Cooking Light March 2004

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

prep:
10 mins
cook:
12 mins
total:
22 mins
Yield:
2 servings (serving size: 1 fillet and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients.

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  • 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.

Nutrition Facts

282 calories; calories from fat 26%; fat 8.3g; saturated fat 3.2g; mono fat 2g; poly fat 2.1g; protein 35g; carbohydrates 15.3g; fiber 0.8g; cholesterol 92mg; iron 1.5mg; sodium 739mg; calcium 43mg.