Sauteed Tilapia with Lemon-Caper Pan Sauce

Ingredients:

3/4 cup chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons capers
1 teaspoon butter
1 teaspoon vegetable oil
2-3 tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 teaspoons butter
lemon wedges

Directions:

Combine first 3 ingredients.

Melt 1 teaspoon butter with oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish fillets with salt and black 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 rillets 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, if desired.