1/4 cup flour
* Hill Country Fare Ground Black Pepper
1 pound Tilapia fillets
1 medium shallot, minced
1 lime, for juice
3 tablespoons H-E-B Butter, divided
1 tablespoon DaVinci Olive Oil
1/2 cup dry white wine
2 tablespoons Alessi Capers
Season fillets with salt and pepper; coat with flour and shake to remove excess.
Chop shallot finely to mince. Squeeze lime for juice.
Melt 1 tablespoon butter with oil in a large skillet over Medium-High heat; tilt skillet to coat and combine. Add fillets and cook 2 to 4 minutes per side; depending on thickness, or until color turns from translucent to opaque (white) and fish just begins to flake when tested with a fork. Remove to a platter and cover to keep warm.
Melt remaining 2 tablespoons butter in skillet; add shallot and cook 1 minute. Add wine and bring to a boil. Simmer 2 to 3 minutes to reduce slightly.
Stir in capers and lime juice until heated; remove skillet from heat. Pour sauce over fish and serve immediately
No Nutritional Information Available