Pan Fried Tilapia With White Wine and Capers

I found This recipe on CDKitchen, Submitted by: Jerrie, from Rhode Island (serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5; EXCHANGES: '12 Starch, 4 Very lean Meat.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup dry white wine
• 1⁄4 cup tomatoes (chopped seeded)
• 2  tablespoons fresh lemon juice
• 2  tablespoons capers (drained)
• 1  garlic clove, minced
• 1⁄2 teaspoon dried basil
• 4  tilapia fillets (6-ounce each)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup all-purpose flour
•  cooking spray
• 1  tablespoon olive oil
• 2  tablespoons  Smart Balance light butter spread
• 2  tablespoons fresh parsley (chopped)
• 1  lemon (cut into wedges optional)

Directions

1. Combine first 6 ingredients, stir­ring well with a whisk; set aside.
2. Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
3. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
4. Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.