Ingredients
-
1/4 cup dry white wine
-
1/4 cup tomatoes (chopped seeded)
-
2 tablespoons fresh lemon juice
-
2 tablespoons capers (drained)
-
1/2 teaspoon dried basil
-
4 tilapia fillets (6-ounce each)
-
1/2 teaspoon salt
-
1/4 teaspoon fresh ground black pepper
-
1/4 cup all-purpose flour
-
cooking spray
-
1 tablespoon olive oil
-
2 tablespoons fresh parsley (chopped)
-
1 lemon (cut into wedges optional)
-
1 garlic clove, minced
-
2 tablespoons Smart Balance light butter spread
Instructions
- 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.