Sauteed Tilapia With Lemon Peppercorn Pan Sauce Recipes

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SAUTEED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE



Sauteed Tilapia With Lemon-Peppercorn Pan Sauce image

This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. (Cooking Light March 2004)

Provided by figaro8895

Categories     Tilapia

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

3/4 cup reduced-sodium fat-free chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained green peppercorns in brine, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
12 ounces tilapia fillets or 12 ounces sole fillets
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
lemon wedge (optional)

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.

Nutrition Facts : Calories 298.8, Fat 11, SaturatedFat 4.9, Cholesterol 100.2, Sodium 420.4, Carbohydrate 14.7, Fiber 0.6, Sugar 0.8, Protein 36

TILAPIA WITH LEMON CAPER SAUCE



Tilapia with Lemon Caper Sauce image

My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon drained capers
Lemon wedges, optional
Hot cooked pasta, optional

Steps:

  • Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

LIGHT SAUTEED TILAPIA WITH LEMON BROTH



Light Sauteed Tilapia With Lemon Broth image

Make and share this Light Sauteed Tilapia With Lemon Broth recipe from Food.com.

Provided by Pantry Chef Starkey

Categories     Tilapia

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 cup fat-free low-sodium chicken broth
1/4 cup lemon juice
1 teaspoon butter
1 teaspoon olive oil
3 (6 -8 ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 tablespoon paprika
1/2 cup flour
2 teaspoons butter

Steps:

  • Melt 1 tsp butter & oil in large skillet over low heat.
  • Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
  • Increase heat to medium-high, when butter turns light brown add fillets and saute 3 mins both sides.
  • Remove fillets from pan and pour broth and lemon juice into the hot pan. Bring to a boil and whisk in 2 tsp butter.
  • Serve sauce over fillets.

Nutrition Facts : Calories 465.2, Fat 13.8, SaturatedFat 5.8, Cholesterol 142.7, Sodium 512.9, Carbohydrate 29.4, Fiber 2.2, Sugar 1.4, Protein 57.5

SAUTéED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE RECIPE



Sautéed Tilapia with Lemon-Peppercorn Pan Sauce Recipe image

Provided by kwarren002

Number Of Ingredients 11

3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

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.

SAUTEED TILAPIA WITH LEMON-CAPER PAN SAUCE



Sauteed Tilapia With Lemon-Caper Pan Sauce image

Make and share this Sauteed Tilapia With Lemon-Caper Pan Sauce recipe from Food.com.

Provided by RedVinoGirl

Categories     Tilapia

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

3/4 cup chicken stock
1/4 cup lemon juice
1 1/2 teaspoons capers, drained
1 teaspoon butter
6 tilapia fillets (1.5 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
olive oil
2 teaspoons butter
lemon wedge

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.

Nutrition Facts : Calories 68.2, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.9, Sodium 177.9, Carbohydrate 9.8, Fiber 0.4, Sugar 0.8, Protein 1.9

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