Sauteed Tilapia With Lemon-caper Pan Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 whisk together chicken stock, lemon juice and capers. lightly crush the capers.
• 2 season the tilapia fillets with salt and pepper. then dredge them in flour, shaking off any excess. set aside.
• 3 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.
• 4 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.