Pan Fried Tilapia with White Wine and Capers

This dish reminds me of my favorite dish from Johnny Carino's. I actually think it was taken off the menu, but Alex assures me that this is a repeat dish in our house.

It's a very forgiving recipe. Annie always wants to be held whenever I need to make dinner so I hardly ever measure anything. You'll notice hardly any of my posts require baking which requires a certain degree of accuracy.

I made a few additions to the recipe to make it more like Johnny Carino's. I added a few sliced black olives (canned) and some green olives and pimentos (from a jar) to the wine mixture. I also served it over angel hair pasta. And lastly, I didn't use parsley.

20 min

1/4 c. dry white wine

1/4 c. tomato (chopped and seeded)

2 T. fresh lemon juice

2 T. capers (drained)

1 garlic clove, minced

1/2 t. dried basil

4 tilapia fillets (6-ouces each)

1/2 t. salt

1/4 t. fresh ground black pepper

1/4 c all-purpose flour

cooking spray

1 T. olive oil

2 T. butter

2 T. parsley

1 lemon (cut into wedges, optional)

Combine the first 6 ingredients, stirring well. 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 non-stick skillet over med-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.