3/4 C. flour
Salt and freshly ground pepper
1 1/2 pounds tilapia (sole or flounder)
2 T. butter, divided
2 tsp. olive oil, divided
1/4 C. slivered almonds
1/4 C. drained capers
1 lemon sliced paper-thin

Put the flour, salt and pepper in a pie plate; mix well. Coat fish in flour, shaking off the excess; transfer to a plate. In a large nonstick skillet, melt 1 1/2 tsp. butter in 1 tsp. of the oil. Add half the fillets and cook over medium heat 3 to 4 minutes or until golden and crisp; turn once. Transfer to a plate and cover with foil to keep warm. Repeat with another 1 1/2 tsp. butter, remaining oil and remaining fish. Add remaining 1 T. butter and the almonds to skillet. Cook 2 minutes or until golden. Add capers and lemon and cook 1 minute or until heated through. Pour sauce over fish and serve immediately. (Adapted from Food and Wine magazine.)

Yield: 4 servings
Calories: 277
Fat: 13g
Fiber: 1g