Sauteed Tilapia with Lemon Pan Sauce

Tonight the husband reports this was one of the best tilapia recipes I've made thus far... and I must say, it was pretty good.  Good, quick, and healthy.  Just up our alley.  

You'll see in the photo, the original recipe calls for brine-packed green peppercorns.  I followed the recipe on this one (which is what you see in the photo), but both of us ended up trying one and then pushing them to the side.  While they may have given the sauce a light pepper flavor, they were far too strong for our liking when eaten whole.  Next time I'll just add some fresh cracked pepper to the sauce.

Sauteed Tilapia with Lemon Pan Sauce

Sauteed Tilapia with Lemon Pan Sauce

What You Need:

• 3 oz chicken broth
• 2 tbsp lemon juice
• 3 tsp butter, divided
• 1 tsp olive oil
• 2 tilapia fillets
• 1/4 c flour

How You Do It:

1. Combine lemon juice and chicken broth. 
2. Melt 1 tsp butter and oil in large skillet.  
3. While the butter melts, pat dry and coat the tilapia fillets in flour, shaking off excess.
4. Add tilapia to pan and saute 3 minutes each side.  Once flaky, remove from pan.
5. Add broth mixture to pan and scrape up the brown bits.  Bring to a boil and let reduce, about 2 minutes.
6. Add in remaining 2 tsp butter and whisk to combine.
7. Top tilapia with sauce.

Sauteed Tilapia with Lemon Pan Sauce adapted from MyRecipes.com.