Sauteed Tilapia with Lemon Caper Pan Sauce

1. 1

   Combine the broth, lemon juice and capers and set aside.

2. 2

   Salt and pepper the tilapia and then dredge the fish in the flour.

3. 3

   Melt, over low heat, the tablespoon of butter in a large pan.

4. 4

   Once the butter has melted, increase the heat to high, and put the fillets in the pan and let cook for 3 minutes on each side.

5. 5

   Or until the fish flakes with a fork.

6. 6

   Remove from pan and tent with tin foil.

7. 7

   Add the broth, lemon juice and caper mixture to the pan scrapping the bottom of the pan to release browned goodness.

8. 8

   Bring to a boil and cook for three minutes or until reduced in half.

9. 9

   Serve two tablespoons of the sauce over the tilapia.

* Per serving · 4 servings · Values may vary.