1 Tbsp. all-purpose flour
1 tsp. powdered chicken buillon
3/4 cup water
1/4 cup dry white wine
1 Tbsp. fresh lemon juice
1 Tbsp. capers, rinsed & drained
1/3 cup all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
4 Tilapia fillets (4 oz. each)
1 Tbsp. olive oil
Cooking spray
2 tsp. light tub margarine/spread
1 medium lemon, quartered
1. In a small bowl, stir together 1 tablespoon flour and the buillon. Gradually pour in the water, whisking until smooth, add wine and lemon juice. Stir in capers. Set aside.
2. On a plate, stir together 1/3 cup flour, salt & pepper.
3. Rinse the fish and pat dry with paper towels. Coat each fillet with the flour mixture, gently shaking off excess. Transfer to another plate. Repeat with remaining fish fillets.
4. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the fish for 3 minutes. Remove the pan from the heat. Lightly spray the top of the fish fillets with the cooking spray. Turn fillets over and cook for 2 - 3 minutes. Transfer the fish to a clean platter.
5. Pour buillon mixture into the skillet. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 3 minutes, stirring often until thickened.
6. With the heat on low, stir in margarine until melted. Return the fish to the skillet. Spoon sauce over the fish and simmer for 1 - 2 minutes, till fish and sauce are heated through.
7. Serve with a lemon quarter.
