Sauteed Tilapia Fillets With Lime - cooking recipe

Ingredients

1 - 1 1/3 lb tilapia fillet, about 1/2 inch thick
3 tablespoons all-purpose flour
salt and pepper
1 clove garlic, minced or pressed
1/2 cup dry white wine
1 tablespoon lime juice
1/2 tablespoon butter
1 tablespoon olive oil
3 green onions, chopped

Preparation

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.