Combine first 6 ingredients, stirring well with a whisk, set aside.
Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour
and coat both sides of filets with cooking spray.
Heat oil in a large nonstick skillet over medium 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.
Originally Submitted
3/9/2011
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