Tilapia or Sole with Lemon Peppercorn Pan Sauce

Tilapia or Sole with Lemon Peppercorn Pan Sauce

 

¾ c. low sodium chicken broth

¼ c. fresh lemon juice

1 ½ t. drained brine-packed green peppercorns (couldn’t find so omitted)

1 t. butter

1 t. olive oil

2 – 6 oz. tilapia or sole fillets

¼ t. salt

¼ t. pepper

¼ c. flour

2 t. butter

 **I couldn't find the peppercorns on a quick trip to the store so I omitted them. Didn't miss them.

Combine first 3 ingredients.

 

Melt 1 t. butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish with s & p.  Place flour in a shallow dish. Dredge fish in flour, shake off excess.

 

Increase heat to med-high; heat 2 minutes or until butter turns golden brown.  Add fish to pan; saute 3 minutes on each side or until fish flakes easily.  Remove fish from pan.  Add broth mixture to pan, scraping to loosen browned bits.  Bring to a boil; cook until reduced to ½ cup (@3 min.) Remove from heat. Stir in 2 t. butter with a whisk.  Serve sauce over fish.