Pan Fried Tilapia With White Wine And Capers
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Serves/Makes: 4
Ready in: < 30 minutes
- 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 size) tilapia fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- non-stick cooking spray
- 1 tablespoon olive oil
- 2 tablespoons light butter
- 2 tablespoons chopped fresh parsley
- lemon wedges (optional)
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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