Recipe

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• 8 oz uncooked orzo pasta (about 1 1/2 cups)
• 3/4 cup grape tomatoes, halved
• 1/2 tsp salt, divided
• 3 tbsp fresh parsley, chopped
• 1/4 tsp black pepper, divided
• 3 tbsp all-purpose flour
• 4 (6 oz) tilapia fillets (about 6 oz each)
• 3 tbsp butter, divided
• 1/4 cup white wine
• 3 tbsp fresh lemon juice
• 1 tbsp drained capers

• 1 Cook pasta according to package directions (omitting the salt and fat) Drain.
• 2 Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
• 3 Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
• 4 Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
• 5 Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
• 6 Remove fish from pan and keep warm.
• 7 Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
• 8 Serve fish with sauce and pasta.