Sautéed Tilapia with Pan Seared Peppercorn Sauce

Serves 2

Ingredients:

• 175mL fat-free, less-sodium chicken broth
• 60mL fresh lemon juice
• 1 1/2 teaspoons  drained brine-packed green peppercorns, lightly crushed
• 1 teaspoon butter
• 2 (170 g) tilapia or sole fillets
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 60g all-purpose flour
• 2 teaspoons  butter
• Lemon wedges (optional)

Directions:

1. Combine first 3 ingredients.
2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle fish fillets with salt and black pepper.
4. Place the flour in a shallow dish.
5. Dredge fillets in flour; shake off excess flour.
6. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown.
7. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork.
8. Remove fillets from pan.
9. Add broth mixture to pan, scraping to loosen browned bits.
10. Bring to a boil; cook until reduced to 125 mL (about 3 minutes).
11. Remove from heat.
12. Stir in two teaspoons of butter with a whisk.
13. Serve sauce over fillets.
14. Garnish with lemon wedges, if desired.