Sauteed Tilapia w/ Lime Print Email

1.5 lbs. Tilapia Fillets, about 1/2" thick, rinsed in cold water and patted dry
3 Green Onions, chopped
1 Clove Garlic (minced or pressed)
1/2 cup Dry White Wine
1/2 TBS Butter or Margarine
1/3 cup All-purpose Flour
1 TBS Olive Oil
1 TBS Lime Juice
Salt and Black Pepper

Put flour in a plate and season with salt and pepper; dredge Tilapia Fillets in seasoned flour, patting to remove excess. Combine garlic, lime juice, margarine (or butter) and wine in a small bowl. Heat olive oil in a large frying pan over medium-heat; add Fillets without overlapping (it may be necessary to cook fish in two batches). Cook (about 3 minutes), or until golden on bottom. Turn and cook until opaque through center (1-2 minutes more); transfer to platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up cooked bits, until reduced by half (approx. 2-3 minutes); stir in onions and heat about 30 seconds. Pour sauce over fish and serve. Serves 4

US or Costa Rica Tilapia is a sustainable choice - avoid imported