Sauteed Tilapia Fillets with Lime

1 to 1 1/3 pounds 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. Serves 4.

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