Ingredients:

4 yellowtail snapper, skinned, deboned and filleted

Garlic powder, salt and white pepper

1/4 c. flour

4 tsp. lemon juice

4 tsp. white wine

Olive oil cooking spray

4 Tbsp. capers

How to:

Season the fillets with garlic powder, salt and white pepper to taste. Dust the fillets with flour and spray them with olive oil. Preheat a skillet to hot. Spray the skillet and immediately lay in the fillets. Spray the fillets again and turn when browned. Cook until the second side is brown. Douse the fillets with lemon juice and white wine and add the capers. Cover and cook to reduce the liquid by half, about two to three minutes. Serve hot. Serves 4