Sauteed Tilapia With Lemon-Caper Pan Sauce

Recipe by RedVinoGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Whisk together chicken stock, lemon juice and capers. Lightly crush the capers.
  • Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside.
  • In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Sauté for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates.
  • Pour the broth mixture into pan, being careful of splatter — it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet.
Advertisement