Lemon Grouper with Tomato-Dill Sauce

Ingredients

• 0.8 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 2 tablespoons optional: dill fresh chopped
• 3 tablespoons green onions thinly sliced ( 2)
• 24 ounce grouper fillets 
• 1 tablespoon juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 tablespoons butter light cut into small pieces
• 1 tablespoon olive oil 
• 1  plum tomatoes diced seeded
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels

Directions

1. Rinse fillets in cold water; pat dry with paper towels.
2. Sprinkle flour evenly over fish; shake off any excess.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add oil.
4. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
5. Remove fish; set aside and keep warm.
6. Add wine to pan, scraping pan to loosen browned bits.
7. Add onions and dill; cook 3 minutes, stirring frequently, or until liquid is reduced to about 1/3 cup.
8. Add tomato, lemon rind, and lemon juice; cook 1 minute or until slightly thick.
9. Remove pan from heat; add butter and salt, stirring until butter melts. Spoon sauce over fish.