February 27, 2004 This Lenten fish recipe is on its way to you a day early this week. After Lenten devotions at Church tomorrow evening, we are having a simple "Soup and Bread" meal. Guess what? I'm cooking the soup - a vegetarian vegetable concoction. So, I'll be busy all day shopping and cooking. This recipe can be used for almost any firm white fish fillet. Tilapia and sole as the recipe says, of course, but also snapper, halibut, roughy and many other species. Enjoy! Tilapia with Lemon Peppercorn Sauce 3/4 cup chicken broth 1/4 cup fresh lemon juice 1 1/2 teaspoons drained brine packed green peppercorns, lightly crushed 1 teaspoon butter 1 teaspoon vegetable oil 2 tilapia or sole fillets (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup all purpose flour 2 teaspoons butter Lemon wedges Combine the broth, lemon juice and peppercorns. Melt 1 teaspoon butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish fillets with salt and pepper. Place the flour in a shallow dish Dredge fillets in flour; shake off excess flour. Increase heat to medium high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes) Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges. Makes: 2 servings Warren/2-27-04 ******************** |
| Warren's Recipe For February, 2004 |