Tilapia in Lemon and Caper Sauce (Tilapia Piccata)

I realize that this is a very similar recipe to the Chicken Scallopini, which I just posted, but this is pretty darn good too. And since I already had the fresh lemons and capers, it made sense to try this one out too.

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)

DIRECTIONS

• 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

VERDICT

I wouldn't cook this the same week as the chicken, but it's a simple, fast and tasty recipe for fish. My only complaint is how runny the sauce makes everything else on the plate. I'm a big sucker for each food having it's own little place on the plate and not touching- so this drove me nuts. But it was a good sauce, so it did make the vegetables and rice taste good too.

NUTRITION INFO

Calories: 282 Calories from fat: 26% Fat: 8.3g Saturated fat: 3.2g Monounsaturated fat: 2g Polyunsaturated fat: 2.1g Protein: 35g Carbohydrate: 15.3g Fiber: 0.8g Cholesterol: 92mg Iron: 1.5mg Sodium: 739mg Calcium: 43mg