Sautéed Tilapia With Lemon Peppercorn Pan Sauce Food

SAUTEED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE

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; 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.

SAUTEED TILAPIA WITH LEMON-CAPER PAN SAUCE

Steps:

• Whisk together chicken stock, lemon juice and capers. Lightly crush the capers.
• Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside.
• In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Sauté for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates.
• Pour the broth mixture into pan, being careful of splatter - it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet.

SAUTéED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE RECIPE

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.

TILAPIA W/LEMON PEPPERCORN SAUCE

Steps:

• combine first 3 ingredients, set aside.
• in a saute pan melt 1 tsp butter and oil.
• mix flour with salt and pepper and dredge fillets, shaking off excess.
• add to hot skillet and saute 3 minutes per side until fish flakes easily.
• remove from pan.
• add broth mixture to pan, scraping up browned bits.
• bring to boil and reduce to 1/2 cup.
• whisk in 2 tsp butter.
• serve sauce over tilapia, garnished with lemon wedges.