Pan-Seared Tilapia With Citrus Vinaigrette

From Cooking Light. January 2008. White wine vinegar may be used in place of the sherry vinegar.

• Ready In: 25 mins
• Serves: 4

Ingredients

•  cooking spray
• 4 (6 ounce)  tilapia fillets
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 1⁄2 cup white wine
• 2  tablespoons  finely chopped shallots
• 2  tablespoons fresh lemon juice
• 2  tablespoons  fresh orange juice
• 4  teaspoons extra virgin olive oil
• 2  teaspoons sherry wine vinegar

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.
3. Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
4. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.