Ingredients

¾ cup low sodium chicken broth
¼ cup fresh lemon juice
1 ½ teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
12 ounces tilapia fillets , or sole fillets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Method
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. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
4. 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.

Notes
Pam Anderson, Cooking Light
MARCH 2004
Source: Cooking Light (2 servings)