Sauteed Tilapia with lemon-peppercorn pan sauce

I was looking for something quick and easy for dinner tonight, well this one caught my eye. I dont know if green peppercorns and capers are the same thing...if not, I used capers instead (which I'm sure I'd prefer if they are different!) This is a very light meal. It was quite tasty!

Ingredients:

• 3/4 cup fat-free, less-sodium chicken broth (i used 1/2 c. broth and 1/4 c white wine)
• 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 (6-ounce) tilapia or sole fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 teaspoons butter
• Lemon wedges (optional)

Directions:

• 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.