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
2 Tablespoons olive oil
3 Tablespoons butter
4- 6 Ounce tilapia fillets
¼ Cup cornstarch (just enough to give the tilapia a good dusting!)
1 Cup chicken broth
¼ Cup fresh lemon juice
1 Tablespoon green peppercorns in brine (drained and slightly crushed)
salt and pepper to taste
lemon wedges for serving
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
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.
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.