Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

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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
Knife
Cutting board
Large nonstick skillet

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