Categories: Fish

Ingredients

• 1 tablespoon olive oil
• 4 (6-ounce) tilapia (or sole or flounder) fillets
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter
• 1 clove minced garlic
• 3/4 cup fat-free chicken broth
• 2 tablespoons rinsed capers
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced flatleaf parsley

Directions

1. Heat oil in a large nonstick skillet on medium. Sprinkle fish with salt and pepper. Place fish in pan; cook 3 minutes on each side or until fish is opaque throughout. Remove fish from pan and cover to keep warm. Melt butter in pan. Add garlic; cook 1 minute or until lightly browned. Add broth, scraping pan to loosen browned bits. Bring to boil; cook until reduced to 1/4 cup (about 6 minutes). Stir in capers and juice; cook 3 minutes or until sauce is slightly thickened. Remove from heat; stir in parsley. Serve immediately with fish. (Adapted from Cooking Light magazine.)

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