1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 lb (about 6) tilapia fillets
4 tsp canola oil
1 cup reduced sodium chicken broth
1 tsp cornstarch
2 Tbs lemon juice
1 Tbs butter
1 Tbs chopped parsley
1 Tbs. nonpareil capers, rinsed and drained, optional
- Combine flour, salt, and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.
- In a large nonstick skillet, heat oil on medium-high. Add fish and cook until brown, about 2 minutes. Flip and cook another minute. Transfer fish to a platter and keep warm.
- Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes. Dissolve cornstarch in 1 Tbs water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers, if using them. Spoon sauce over fish. Makes 4 servings.