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| Ingredients |
1/4 cup dry white wine
1/4 cup chopped seeded tomato
2 tablespoons fresh lemon juice
2 tablespoons drained capers
1 clove garlic, minced
1/2 teaspoon dried basil
4 (6-ounce each) tilapia fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
Cooking spray
1 tablespoon olive oil
2 tablespoons light butter
2 tablespoons chopped fresh parsley
Lemon wedges (optional) |
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| Method |
Combine first 6 ingredients,
stirring well with a whisk; set aside.
Sprinkle fillets with salt and pepper. Dredge fillets lightly in
flour, and coat both sides of fillets with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add
fillets; cook 3 minutes. Reduce heat to medium; turn fillets,
and cook 3 minutes or until fish flakes easily when tested with
a fork. Remove from pan.
Add wine mixture to pan; cook 30 seconds, stirring constantly.
Remove from heat; stir in butter until melted. Spoon wine
mixture over fillets; sprinkle with parsley. Serve with lemon
wedges, if desired.
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