Tangy Tomato Tilapia

This could be used with any fish really.  It's tasty and fairly quick and easy.  Makes the fish super moist too.

Serves 2

Ingredients:
2 tilapia fillets
2 T olive oil
Salt and pepper to taste
1 lemon, haved
1/2 cup white wine (if using cooking wine make sure to adjust salt)
1 15 oz can of diced tomatoes (we have used tomatoes with chiles when that was all we had on hand and it was good too)
3 T capers
1 T butter

Directions:
1. Heat a large non-stick skillet over medium heat.  Drizzle fillets with olive oil and season with salt and pepper.  Place fillets in skillet and sprinkle with the juice of half the lemon. Cook 3 mins per side, or until fish flakes easily with a fork.  Transfer fillets to a plate and keep warm.

2. Add wine, remaining lemon juice, tomatoes, capers and salt and pepper to the skillet.  Increase heat to medium high and boil for 2 mins to burn off alcohol.  Reduce heat to low and return fillet to the pan.  Cover and simmer 2 more mins then transfer fish to serving dish.

3. Again increase the heat to medium high and whisk in butter and boil to desired consistency.  Spoon sauce over fish and serve. 

Adapted from a few recipes we have used to cook fish.