1/4 c white wine
1/4 c chopped seeded tomato
2 Tbls lemon juice
2 Tbls drained capers
2 garlic cloves, chopped
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/4 c flour
4 (6 oz) tilapia fillets
1 Tbls olive oil
2 Tbls light butter
Combine first 6 ingredients, stirring well with a whisk; set aside.
Combine salt, pepper & flour, and then dredge fillets in flour.
Heat oil on medium-high in large nonstick sikillet, and add fillets. Cook 3 minutes on each side. Remove from pan.
Add wine mixture to pan; cook 30 seconds, add butter and stir until melted.
Spoon wine mixutre over fillets.