Instructions: Sprinkle fillets with pepper; dredge in flour. Dip in egg whites; dredge in flour again.

Coat a large nonstick skillet with cooking spray; add 1-1/2 tsp margarine, and place over medium-high heat until hot. Add 2 fillets; cook 4 min on each side or until fish is lightly browned and flakes easily when tested with a fork. Set aside and keep warm. Repeat procedure with remaining margarine and fillets. Wipe pan drippings from skillet with a paper towl.

Add wine and remaining ingredients to skillet; cook until mixture reduces to 1/4 cup, stirring frequently. Spoon over fillets.

Yield: 4 servings (about 186 cal per 3 ounces fish and 1 tablespoon sauce).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.