Pan-fried tilapia with white wine and capers
¼ cup(s), dry
¼ cup(s), seeded and chopped
Fresh lemon juice
2 Tbsp, drained
1 medium clove(s), minced
Uncooked tilapia fillet(s)
1½ pound(s), four 6-oz pieces
¼ tsp, freshly ground
2 Tbsp, chopped
1 medium, cut in wedges (optional)
- 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. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).