Wednesday, May 4, 2011

Sauteed Tilapia with Lemon Peppercorn Pan Sauce

I had forgotten to post this great recipe I got from a wonderful website.  I did add to it for additional flavor.  Not being a fan of fish I searched high and low for many recipes that would add as much flavor as possible!

First I have to say out of all the Tilapia I've had over the past two years trying to acquire a taste for fish, Rastelli's beat everyone out by far.  So here's a great recipe to get you started on your quest to try Tilapia

  • 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
  • (6-ounce) Rastelli tilapia fillets (Click here)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 teaspoons butter
  • Splash of dry white wine
  • Lemon wedges (optional)

  • 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). Add a splash of your favorite dry white wine, cook an additional minute.  Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
This dish goes excellent with one of my favorite wines I've blogged about.  Leone D’Oro™ Gavi

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