Tasty Tuesday - Sauteed Tilapia with Lemon Caper Pan Sauce

Cameron and I must have said "this is so good" at least 10 times while devouring our dinner last night. I didn't even know I liked tilapia until I made this last night! And now I want to eat it every day. 

Sauteed Tilapia with Lemon Caper Pan Sauce

Recipe and picture from Tasty Kitchen / Pioneer Woman

Ingredients:

¾ cups Low Sodium, Fat Free Chicken Broth
¼ cups Lemon Juice
2 teaspoons Capers
¼ teaspoons Salt
¼ teaspoons Pepper
1 Tablespoon Butter, Divided
12 ounces, weight 2, 6 Ounce Tilapia Fillets
¼ cups Flour

Directions:

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

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

Melt, over low heat, the tablespoon of butter in a large pan. 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. Or until the fish flakes with a fork. Remove from pan and tent with tin foil.

Add the broth, lemon juice and caper mixture to the pan scrapping the bottom of the pan to release browned goodness. Bring to a boil and cook for three minutes or until reduced in half. 

Serve two tablespoons of the sauce over the tilapia.

I served with Natasha's garlic pasta and caprese salad!