Sauteed Tilapia With Lemon-Peppercorn Pan Sauce

• 3/4 cup reduced-sodium fat-free chicken broth
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons drained green peppercorns in brine, lightly crushed
• 1 teaspoon butter
• 1 teaspoon vegetable oil
• 12 ounces tilapia fillets or 12 ounces sole fillets
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup all-purpose flour
• 2 teaspoons butter
• lemon wedge (optional)

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.
4. Place the flour in a shallow dish.
5. Dredge fillets in flour; shake off excess flour.
6. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 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.

chicken broth, lemon juice, butter, vegetable oil, tilapia, salt, fresh ground black pepper, flour, butter, lemon

Taken from www.food.com/recipe/sauteed-tilapia-with-lemon-peppercorn-pan-sauce-230559 (may not work)