Sauteed Tilapia With Lemon Caper Pan Sauce

A wonderful light" way to serve tilapia!"!

Whisk together chicken stock , lemon juice and capers.

Lightly crush the capers.

Season the tilapia fillets with salt and pepper.

Then dredge them in flour , shaking off any excess.

Set aside.

In a large skillet , melt one teaspoon of butter over medium heat.

Turn up the heat to medium-high and brown the butter.

Add the fillets to the pan.

Saut for about 3 minutes on each side.

Add olive oil to the pan as needed if the pan becomes too dry.

Transfer fillets to plates.

Pour the broth mixture into pan , being careful of splatter it will instantly boil , steam and hiss.

Scrape the bottom of the pan to loosen any browned bits.

Continue heating and stirring until the mixture is reduced to about 1 / 2 cup.

Remove the pan from the burner and whisk in two teaspoons of butter.

Spoon two tablespoons of mixture , give or take , over each fillet.

chicken stock, lemon juice, capers, butter, tilapia fillets, salt, black pepper, all-purpose flour, olive oil, lemon wedge