This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. (Cooking Light March 2004)
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Units: US | Metric
- 177.44 ml reduced-sodium fat-free chicken broth
- 59.14 ml fresh lemon juice
- 7.39 ml drained green peppercorns in brine, lightly crushed
- 4.92 ml butter
- 4.92 ml vegetable oil
- 340.19 g tilapia fillets or 340.19 g sole fillets
- 1.23 ml salt
- 1.23 ml fresh ground black pepper
- 59.14 ml all-purpose flour
- 9.85 ml butter
- lemon wedge (optional)
- 1Combine first 3 ingredients.
- 2Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
- 3While butter melts, sprinkle fish fillets with salt and black pepper.
- 4Place the flour in a shallow dish.
- 5Dredge fillets in flour; shake off excess flour.
- 6Increase 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.
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Nutritional Facts for Sauteed Tilapia With Lemon-Peppercorn Pan Sauce
Serving Size: 1 (226 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 298.7
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 4.9 g
- Cholesterol 100.1 mg
- Sodium 420.3 mg
- Total Carbohydrate 14.7 g
- Dietary Fiber 0.6 g
- Sugars 0.7 g
- Protein 35.9 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth
green peppercorns in brine