Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

Name: Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons drained brine-packed green peppercorns, lightly crushed; 1 teaspoon butter; 2 teaspoons butter; 177 milliliters fat-free, less-sodium chicken broth; 59 milliliters all-purpose flour; 59 milliliters fresh lemon juice; 0 teaspoons salt; 340 grams tilapia or sole fillets; 1 teaspoon vegetable oil

Sautéed Tilapia with Lemon-Peppercorn Pan Sauce might be a good recipe to expand your main course recipe box. This recipe serves 2. One portion of this dish contains roughly 23g of protein, 12g of fat, and a total of 258 calories. If you have sole fillets, salt, butter, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. If you like this recipe, you might also like recipes such as tilapia w/lemon peppercorn sauce, Healthy Sheet Pan Tilapian and Veggies + Meal-Prep, and Tilapia with lemon sauce and chili.

Instructions

Combine first 3 ingredients.

Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

Ingredients you will need

Butter

Cooking Oil

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Frying Pan

While butter melts, sprinkle fish fillets with salt and black pepper.

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Salt And Pepper

Fish Fillets

Butter

Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

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All Purpose Flour

Shake

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown.

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Butter

Add fillets to pan; saut 3 minutes on each side or until fish flakes easily when tested with a fork.

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Fish

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Frying Pan

Remove fillets from pan.

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Frying 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).

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Broth

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Frying Pan

Remove from heat. Stir in two teaspoons of butter with a whisk.

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Butter

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Whisk

Serve sauce over fillets.

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Sauce

Garnish with lemon wedges, if desired.

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Lemon Wedge

Equipment

Frying Pan

Whisk

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

drained brine-packed green peppercorns, lightly crushed 1teaspoon

butter 2teaspoons

butter 177milliliters

fat-free, less-sodium chicken broth 59milliliters

all-purpose flour 59milliliters

fresh lemon juice 0teaspoons

salt 340grams

tilapia or sole fillets 1teaspoon

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.