Tilapia With Wine and Capers

5 ingredients / 30 minutes

This piccata-like dish is a wonderful way to use tilapia, one of the best values at the fish counter. Here, lightly floured fish fillets are topped with a butter and wine sauce and studded with tasty capers. Make sure to use a wine that you would drink on its own.

This meal is elegant enough to serve to company but economical enough for a family seafood dinner. If you have a lemon on hand, give a squeeze before serving. -- Jeanne Besser

Ingredients:

1 pound [500 g] tilapia fillets
1 tablespoon all-purpose flour
3/4 cup [188 ml] dry white wine
1 to 2 tablespoons drained capers, chopped
2 tablespoons butter

Instructions:

Sprinkle fish with salt and freshly ground black pepper and coat with flour.

In a lightly oiled large skillet, preferably nonstick, over medium-high heat, add fish. Cook for 1 to 2 minutes per side or until golden and just cooked through. Remove to a plate.

Add wine to skillet and let it bubble down until it is reduced by about half. Reduce heat and add capers and butter, stirring gently until butter melts. Return fish to pan and coat with sauce.

Notes:

To make the meal: sautéed spinach and wild rice