Pan-Fried Tilapia with White Wine and Capers

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons capers drained
• 0.5 teaspoon basil dried
• 0.3 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 2 tablespoons butter light
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 24 ounce tilapia fillets 
• 0.3 cup tomatoes seeded chopped

Equipment

• frying pan
• whisk

Directions

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.
4. 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.
5. Remove from pan.
6. Add wine mixture to pan; cook 30 seconds, stirring constantly.
7. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley.
8. Serve with lemon wedges, if desired.