8 oz uncooked orzo
3/4 cup grape tomatoes, halved
1/2 tsp salt, divided
3 Tbl chopped fresh parsley
1/4 tsp black pepper, divided
3 Tbl flour
4 tilaplia fillets (about 6 oz each)
3 Tbl butter, divided
1/4 cup white wine
3 Tbl fresh lemon juice
1 Tbl drained capers
1. Cook pasta, drain, stir in tomatoes, 1/4 tsp salt, parsley, 1/8 tsp pepper. Set aside & keep warm
2. Combine remaining salt, pepper, and flour in large shallow dish. Dredge fish in flour.
3. Melt 1 Tbl butter in large non-stick pan. Add fish, cook 1.5 minutes on each side or until done. Remove fish from pan and keep warm
4. Add wine, lemon juice, and capers to pan. Cook 30 seconds. Add 2 Tbl butter. Stir until melted. Serve over fish.