Happy Spring! It is finally beginning to get warm here in D.C. The tulips and the daffodils are blooming – it is just beautiful.

Last weekend Mr. Hillman’s Helpings and I had our respective bachelor/ette parties. We both did our fair share of indulging in things we probably shouldn’t have, so Monday night I wanted to make a good and healthy dish as we began to recover from the weekend. I found the perfect recipe for Tilapia with Lemon Peppercorn Sauce from Cooking Light.

If tilapia isn’t your thing, the recipe would taste great wtih chicken or veal. I served it the sauteed broccolini and a salad.


Serves 2

3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice (please use fresh; it makes a difference)
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets (or chicken or veal)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Combine first 3 ingredients.
Melt 1 teaspoon of 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; sauté 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, if desired.

Bon Appetit!

I hope you enjoyed Hillman’s Helpings!


Lauren Hillman
Hillman’s Helpings