1 1/3 lb tilapia
fillets, 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
2 teaspoons non saturated fat margarine
1 tablespoon olive oil
3 green onions, chopped
Rinse the fillets and pat dry.
Place flour in a pie plate and season it with salt and pepper.
Dredge the fillets in the flour, shaking to remove excess.
In a small bowl, combine the garlic, wine, lime juice and butter, then
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 cover with foil to keep warm.
Add the wine and lime juice mixture to pan and bring to a boil, scraping
up cooked bits left in the pan; reduce by half, 2 to 3 minutes. Stir in
the onions and heat on low about 30 seconds. Pour the sauce over the fish