I found this recipe in the Cincinnati Enquirer in 2007 and have been making it every since.

Ingredients

• 3 Tablespoons vegetable oil, divided
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 talapia fillets (6-8 ounces each) or similar mild whitefish fillets such as trout, red snapper or cod
• 1/2 small onion (for 1/4 cup finely minced)
• 1 large ripe tomato (for 1 cup chopped)
• 2 cloves fresh garlic
• 2 Tablespoons capers
• 3/4 cup dry white wine, such as Chardonnay
• 1/2 lemon (for 2 Tablespoons juice)
• 4 Tablespoons butter

Directions

• Heat 2 Tablespoons of oil in deep 12″ skillet over medium heat. Place the flour, salt and pepper in 1 gallon zip bag. Add fish fillets, and shake to coat. Place the coated fillets in hot oil. Raise heat to medium-high and cook until the fish is cooked through, about 3-4 minutes on each side. Peel and mince the onion (1/4 cup). Seed and chop the tomato. Mince the garlic. Drain capers. Remove the fish to plate and cover to keep warm. Add remaining oil to skillet with the onion. Stir and cook about 2 minutes until translucent. Add tomatoes, garlic and capers and stir well. Add wine to the pan stirring to loosen any brown bits from the bottom of the pan. Add the lemon juice, and boil until the liquid is reduced by half. Reduce heat to low. Cut the butter into four pieces. Swirl the butter in the wine mixture until the sauce is thickened slightly and the butter is incorporated. Be careful the butter does not melt too quickly or the sauce will be too oily. Place the fillets on serving plates and spoon sauce on top. Serve immediately. Makes 4 servings.