Sauteed Tilapia Fillets with Lime

1 1/3 pound 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
1/2 tablespoon butter
1 tablespoon olive oil
3 green onions, chopped

Rinse the fish and pat dry. Put the flour on a plate and season it with salt and
pepper. Dredge the fillets in the flour, patting 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. 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 keep warm; cover with foil or place in a
200 F oven. Add the wine mixture to pan and boil, scraping up cooked bits, until
reduced 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.

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