Tilapia fillets can run small, so you may need 2 fillets per serving.
Coastal Living JANUARY 2007
Combine flour, salt, and pepper on a large plate. Dredge fillets in flour mixture, coating both sides.
Heat olive oil, lemon juice, and lime juice in a very large nonstick skillet over medium-high heat. Cook fillets 2 to 3 minutes on each side or until done. (If liquid reduces too much, add about 1/4 cup water.) Serve immediately.
Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.
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