Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
Cooking Light, MARCH 2004
This was good, but lemony. I’d cut the lemon juice to about half or a little more than half. The peppercorns were interesting. They added a heat to the dish. I’d never used them before. I think this is going on our make again list.
Measuring cups and spoons
Large nonstick skillet