Sunday Supper...Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

 

We're starting to feel a little better around here, and I really appreciate your comments and emails.

Tilapia is a favorite for us, and after all the heavy food around the holidays it's sounding real good for Supper.

There are so many ways to prepare tilapia.  This recipe adds a little twist with the green peppercorns that sounds yummy to me.

 

Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

Recipe from Cooking Light

 

Ingredients

3/4 cup fat-free, less-sodium chicken broth

 1/4 cup fresh lemon juice

1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed

1 teaspoon butter

1 teaspoon vegetable oil

 2 (6-ounce) tilapia or sole fillets

 1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons butter

Lemon wedges (optional)

 Preparation

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; 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.

 

The table is all set...

 

 

BON APPÉTIT...

 

 

 

It's your turn.  Let's talk!

 

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