Sauteed Tilapia
Serve with your favorite salad.

• 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 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 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 and serve.

Per Serving: 209 Calories; 6g Fat (26.8% calories from fat); 1g Saturate Fat; 29g Protein; 6g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat..