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Pan Fried Tilapia with Green Peppercorns

Home Pan Fried Tilapia with Green Peppercorns

Pan Fried Tilapia with Green Peppercorns

Pan Fried Tilapia with Green Peppercorns

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Pan Fried Tilapia with Green Peppercorns
Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Meal type Main Dish
Slightly adapted from recipe on Cooking Light - My Recipes.com
Pan fried tilapia cooks quickly in a tasty mixture of olive oil and butter and is highlighted by a tasty chicken broth based sauce with green peppercorns

Ingredients

  • 2 Tablespoons olive oil
  • 3 Tablespoons butter
  • 4- 6 Ounce tilapia fillets
  • 1/4 Cup cornstarch (just enough to give the tilapia a good dusting!)
  • 1 Cup chicken broth
  • 1/4 Cup fresh lemon juice
  • 1 Tablespoon green peppercorns in brine (drained and slightly crushed)
  • salt and pepper to taste

Optional

  • lemon wedges for serving

Note

This recipe for Pan Fried Tilapia was inspired by a Cooking Light recipe I found on MyRecipes.com.  Sorry, Cooking Light, but I felt compelled to increase the butter because I don't know how anyone can cook with only 2 teaspoons of butter!  I also chose to use cornstarch to coat the fillets instead of flour.  I was please with the crispiness and also with the way the cornstarch helped to thicken the sauce.  This pan fried tilapia is a very light-tasting dish.  The butter can be reduced if you are looking to cut fat, but I think the butter adds so much flavor to this dish.  Pan fried tilapia goes really well with brown rice and a nice, green vegetable.

I hope you enjoy this Pan Fried Tilapia!  - The Recipe Wench

Directions

Step 1
In non-stick skillet, heat olive oil and 2 tablespoons butter over medium-high heat.

While this is heating, season fillets with a little salt and pepper.

Give the fillets a nice dusting of cornstarch -- use your hands to pat the cornstarch so it stays on the fillets.

Add fillets to the skillet and brown for approximately 3 minutes on each side or until fish flakes easily.

Remove fillets to plate.
Step 2
Add broth, lemon juice and peppercorns to pan.

Bring sauce to a boil and cook for about 3-4 minutes until reduced.

Remove from heat. Whisk in remaining butter.

Adjust seasonings, adding salt and pepper to taste.

Serve sauce over fillets.

Garnish with lemon wedges.

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