Tilapia with Citrus Vinaigrette & Couscous Pilaf

Cooking spray
4 (6-oz) tilapia fillets
1/2 t salt, divided
1/2 t freshly ground black pepper, divided
1/2 c white wine
2 T finely chopped shallots
2 T fresh lemon guice
2 T fresh orange juice
4 t extra virgin olive oil
2 t white wine vinegar

Heat a large nonstick skillet over medium high heat. Coat pan with cookng spray. Sprinkle fish evenly with 1/4 t salt and 1/4 t 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 rmaining 1/4 t salt and remaining 1/4 t pepper. Add shallot mixture to pan; saute 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 T sauce. Yield: 4 servings

Calories 215; Ft 7.4 g

Couscous Pilaf
Bring 1 1/2 c fat-free chicken broth to a boil in a medium saucepan over medium-high heat. Add 1 c uncooked couscous to pan. Cover and remove from heat. Let couscous stand 5 minutes. Uncover and fluff with a fork. Stir in 1/3 c dried cherries, 1/4 c toasted slivered almonds, 3 T chopped fresh flat-leaf parsley, 1 T olive oil, 1/2 t grated fresh lemon rind, 1/4 t salt, and 1/4 t pepper; stir well.