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)


  1. Combine the broth, lemon juice, and peppercorns.
  2. 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.
  3. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
  4. 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.
  5. 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.
  6. Stir in 2 teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Source: Cooking Light.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...