On the Table Tonight: Tilapia with White Wine and Capers

I am visiting my grandparents, so I have mainly been EATING rather than cooking for the past two days.  The fish we had for dinner tonight bears sharing, since it was really good and really easy (I did make spinach and salad dressing, so I was not entirely resting on my laurels :) ).  To make the tilapia:

Coat the bottom of a large frying pan with olive oil, and let the oil get warm over moderate heat (the temperature should be lower than frying temp).  Cut tilapia filets in half so they are easier to manage (assume one filet per person), and place the pieces in a single layer in the pan.  Add about half a cup of Pinot Grigio to the pan, and allow the fish to cook for just a few seconds (just long enough so the side down in the pan cooks).  Flip the fish over, and add about another half cup of wine (enough so the liquid comes half way up the fish).  Add a few dashes of black pepper and dried parsley, along with about half a cup of capers (adjust to taste, depending on whether you like capers; if you are using salt, add that at this point as well).  Bring the liquid to a simmer, cover the pan, and allow the fish to cook through.  When plating, make sure each serving gets plenty of capers!

You could probably use any mild white fish and any dry white wine you want.  The tilapia was great, and ready in just a few minutes – a great option for a meatless meal!