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)
- 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)
- Combine first 3 ingredients.
- 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; 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.