Ingredients

Instructions

  1. Rinse the fish and pat dry.
  2. Put the flour on a plate and season it with salt and pepper.
  3. Dredge the fillets in the flour, patting to remove excess.
  4. In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
  5. Heat the oil in a 10 to 12-inch frying pan over medium-high heat.
  6. Add the fillets without overlapping (you may need to cook in 2 batches).
  7. Cook until golden on the bottom, about 3 minutes.
  8. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.
  9. Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).
  10. Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes.
  11. Stir in the onions and heat on low about 30 seconds.
  12. Pour the sauce over the fish and serve.