This technique and sauce is good with any kind of recipe for mild flavored white fish. It also works with a breaded chicken cutlet. Give this recipe a try and you’ll find you’ve discovered a new technique to create all kinds of different dishes.
- ¾ cup fat-free, less-sodium chicken broth
- ¼ cup fresh lemon juice
- 1½ tsp. drained brine-packed green peppercorns, lightly crushed
- 1 tsp. butter
- 1 tsp. vegetable oil
- 2 (6-oz.) tilapia or sole fillets
- ¼ tsp. salt
- ¼ tsp. freshly ground pepper
- ¼ cup all-purpose flour
- 2 tsp. butter
- lemon wedges (optional)
- Combine the broth, lemon juice, and peppercorns.
- Melt 1 teaspoon of butter with the oil in a large nonstick skillet over low heat. While the butter melts, sprinkle fish with salt and pepper.
- Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
- Increase heat to med.-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 and keep warm.
- Add broth mixture to the pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to ½ cup (about 3 minutes). Remove from heat.
- Stir in 2 teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Source: Cooking Light.