Ingredients

Nonstick oil spray

• Four 6 oz. tilapia fillets
• ½ teaspoon salt, divided
• ½ teaspoon ground black pepper, divided
• ½ cup white wine
• 2 tablespoons finely chopped shallots
• 2 tablespoons fresh mandarin juice
• 2 tablespoons fresh lemon juice
• 4 teaspoons Colwell mandarin or Colwell lemon olive oil
• 2 teaspoons sherry vinegar

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.

Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Add shallot mixture to pan; sauté  1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.