It's already Friday. It has been a pretty productive week for me. My house is sparkling and tomorrow we have the carpets cleaned. I'm hooking up with Michael's Foodie Friday @ Designs by Gollum. This recipe is from one of my favorite cooking sources, Cooking Light magazine. Tilapia is a favorite with my family and I try to serve fish as often as they’ll eat it.
Sauteed Tilapia with Lemon Peppercorn Pan Sauce
1-1/2 cup fat-free, less-sodium chicken broth
1/2 cup fresh lemon juice
2 teaspoons drained brine-packed green peppercorns, lightly crushed
2 teaspoon butter
2 teaspoon vegetable oil
4 (6-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
4 teaspoons butter
Combine first 3 ingredients. Melt 2 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.
Be sure to check at all the wonderful recipes at Foodie Friday!