Instructions: Put flour in a plate and season with salt and pepper; dredge Tilapia Fillets in seasoned flour, patting to remove excess. Combine garlic, lime juice, margarine (or butter) and wine in a small bowl. Heat olive oil in a large frying pan over medium-heat; add Fillets without overlapping (it may be necessary to cook fish in two batches). Cook (about 3 minutes), or until golden on bottom. Turn and cook until opaque through center (1-2 minutes more); transfer to platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up cooked bits, until reduced by half

(approx. 2-3 minutes); stir in onions and heat about 30 seconds. Pour sauce over fish and serve.

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