Pan fried tilapia with white wine and capers

1/4 C. dry white wine
1/4 C. chopped seeded tomato
2 T. fresh lemon juice
2 T. drained capers
1 clove garlic, minced
1/2 t. dried basil
4 (6oz) tilapia fillets
1/2 t. salt
1/4 t. ground black pepper
1/4 C. flour
1 T. olive oil
2 T. light butter
2 T. fresh parsley, chopped
lemon wedges (optional)

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 fillets with cooking spray.  

Heat oil in a large nonstick skillet over medium-high heat.  Add fillets; cook 3 minutes.  Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily 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.

Cal 229, Protein 30g, Fat 8.4g, Carb 8.1g, sodium 580mg

** Capers were a little strong and overwhelmed the tomatoes., but the flavor overall was good.  Try halving the capers and doubling the tomatoes.