Sauteed Tilapia With Lemon-Peppercorn Pan Sauce

Total Time
Prep 0 mins
Cook 10 mins

This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. (Cooking Light March 2004)

Ingredients Nutrition


  1. Combine first 3 ingredients.
  2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
  3. While butter melts, sprinkle fish fillets with salt and black pepper.
  4. Place the flour in a shallow dish.
  5. Dredge fillets in flour; shake off excess flour.
  6. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 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.