SAUTéED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE RECIPE
Provided by kwarren002
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients. Melt 1 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.
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David Nwafor
[email protected]Not a fan. The tilapia was bland and the sauce was too acidic.
thebestperson intheWORLD
[email protected]The tilapia was a bit dry, but the lemon-peppercorn sauce was delicious. I'll try again with a different cooking method.
Shahbaz Baig
[email protected]This recipe was easy to follow and the tilapia turned out great! The lemon-peppercorn sauce was a bit too spicy for my taste, but I'll definitely be making this again with a milder sauce.
Angela Keen
[email protected]The tilapia was delicious and the sauce was amazing. I will definitely make this again.
The Sister's World
[email protected]This recipe is a keeper! The tilapia was cooked to perfection and the lemon-peppercorn sauce was divine. I will definitely be making this again and again.
Bellonia Wubbeling
[email protected]I've tried many tilapia recipes, but this one is by far the best. The combination of lemon and peppercorns creates a wonderfully flavorful sauce that perfectly complements the delicate fish. I especially appreciate that the recipe is so quick and eas
Jade Elizabeth
[email protected]This tilapia recipe was incredibly easy to follow, and the results were outstanding! The fish was cooked perfectly, and the lemon-peppercorn sauce was delightful. I served it with roasted vegetables and mashed potatoes, and it was a hit with the enti