Categories: fish sauteed

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- or capers
• * 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)

Directions

1. Combine first 3 ingredients.

2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

3. 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.

4. 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.

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