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 garlic clove, minced
• 1/2 teaspoon dried basil
• 4 (6-ounce) 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)

Preparation

1. Combine first 6 ingredients, stirring well with a whisk; set aside.
2. Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
3. 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.
4. 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.