Ingredients:

• 8 ounces tilapia fish filets
• salt and pepper
• Garlic powder
• All purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 6 ounces sauvignon blanc (or other dry white wine)
• 1/4 cup chopped shallots or red onions
• 2 tablespoons lemon juice
• 1 to 2 tablespoons small capers
• 2 tablespoons chopped fresh parsley

Method:

1. Rinse fish and pat dry; season each side with salt pepper and a little garlic powder, then dredge each side of the fish in flour to coat; shake off excess.
2. Melt butter in a large nonstick skillet with the oil and when moderately hot, pan fry fish 2-3 minutes per side or until just firm- some pieces are thicker, others are thinner and they don’t always have a set time. (Check it with a fork to see if it flakes if you’re not sure)
3. Remove fish to a plate and keep warm.
4. Add shallot/onion to skillet and cook until tender and beginning to caramelize, then add wine and stir up all the bits or brown in the skillet, then add lemon juice and cook, stirring, until wine sauce is reduced by about half.
5. Stir in the capers and parsley, and then spoon sauce over warm fish.