Lemony Fish

Yikes! Due to my superb fish fillet flipping skills this dish looked like one hot mess. Instead of fillets I ended up with nuggets. It tasted completely fine. Mr. Lawyer really liked the in your face lemon flavor. I liked the thin crispy bits of fish, they had the best flavor.

Sauteed Tilapia with Lemon-Peppercorn Sauce

(From Cooking Light)

Ingredients:

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 (or capers)

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)

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. 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.