Okay, I confess. I haven't tried this one yet, but I plan to within the next couple of days. I wanted to go ahead and post it while I had the time. I rarely have any free time during the week. This recipe is really similar to the Chicken Breast with Lemon and Capers with the obvious switch of capers to peppercorns. Of the two, I think I prefer capers, but I'm all for experimentation, so I'll let you know how it turns out. That is if I can find the peppercorns in our grocery stores.
Update: In a shocking turn of events (please insert your own sarcastic tone here) I was unable to locate peppercorns in any grocery store in this county. I made it with capers. It was good. But not any different than the chicken breast with lemon and capers.
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
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)
Preparation
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).
Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Yield2 servings (serving size: 1 fillet and 2 tablespoons sauce)
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2 comments:
This is a recipe that I make very, very often. I use the sauce with halibut, tilapia, etc. You have probably found the green peppercorns in brine, by now but if not, I got them at Bristol Farms, http://www.bristolfarms.com/. I don't know where you live, but you could probably get them from their website. With the peppercorns, it's a fabulous sauce!
Eileen
Thanks for the website tip. I actually have not been able to find them yet around here and I keep forgetting to pick some up when I'm in a bigger town. I've yet to try them. I'm feeling inspired to do so.
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