1 tablespoon olive oil or vegetable oil
2 tilapia fillets (4 ounces each), thawed
¼ teaspoon coarsely ground sea salt
¼ teaspoon coarsely ground black pepper
¼ cup dry white wine
½ cup prepared pico de gallo
Heat oil in a regular skillet over medium-high. Meanwhile, press fillets between several layers of paper towels to remove as much water as possible. Add salt and pepper to both sides and place fish in hot oil. Cook, shaking the pan to prevent sticking, for 4 to 5 minutes. Cover with a splatter guard, if necessary, or loosely with a lid. Turn and cook 3 to 4 more minutes or until fish begins to crack and flake.
Remove fillets to a platter and deglaze the pan with wine. Add pico de gallo; stir and cook for 3 to 4 minutes or until onion in the salsa is tender. Top fish with pico de gallo and serve.
Start to finish: less than 20 minutes
Makes 2 servings
Approximate values per serving: 240 calories, 8 g fat (1 g saturated), 94 mg cholesterol, 34 g protein, 1 g carbohydrates, no dietary fiber, 280 mg sodium.