Makes 4 servings
- 1 lb tilapia fillets, about ½ inch thick
- 3 tbsp all-purpose flour
- Salt and pepper
- 1 clove garlic, minced or pressed
- ½ cup dry white wine
- 1 tbsp lime juice
- ½ tbsp butter
- 1 tbsp olive oil
- 3 green onions, chopped
- Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
- Heat the oil in a 10 to 12 inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.
- Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven). Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.
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