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Sautéed Tilapia with Lemon-Caper Sauce May 17, 2012

I came across this recipe a few months ago, and wanted to try it.  I switched some things up on it, and made it for 2 servings.  If you want 4-just double the recipe.  🙂  I finally got around to making it tonight and really enjoyed it.

Sautéed Tilapia with Lemon-Caper Sauce

(adapted from Cooking Light)

1 cup vegetable broth (you can use chicken broth-veg broth is what I had on hand)
1/4 cup fresh lemon juice
2 1/2 tsp. drained brine-packed capers, lightly crushed
1 Tbsp. butter, divided
1 tsps. vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp all-purpose flour

Combine first three ingredients in a medium bowl and set aside.

Melt 1 Tbsp 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 two minutes or until butter turns golden brown. Add fillets to pan; sauté three minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan, place on a serving dish and keep warm.

Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil and cook until reduced to about a cup. Remove from heat and whisk in the remaining tablespoon of butter. Serve sauce over fillets. Garnish with lemon wedges and parsley, if desired.

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