Pan Fried Tilapia with Wine and Capers

[tami]

I have made this twice and it is restaurant quality. It looks beautiful when you serve it and it taste as good as it looks.

Pan Fried Tilapia With White Wine And Capers

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)


Directions:

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.

(serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5;

EXCHANGES: 1/2 Starch, 4 Very lean Meat, I Fat; PER SERVING: CAl 229 [33% from fat) PRO 30. I g; FAT 8.4g [sat 2.9g); CARB 8.1 g; FIB O.7g; CHOl 90mg; IRON 12mg; SOD 580mg; CALC 34mg

This recipe for Pan Fried Tilapia With White Wine And Capers serves/makes 4