Pan-seared Tilapia with Lemon-"Butter" Caper Sauce

I have to credit my father-in-law with the idea for this recipe.  He used to make a similar dish a few years ago and I wanted to see if I could do it without dairy.  This dish is pretty quick and easy but looks, tastes, and sounds fancy.  I served it with fresh, homemade bruschetta and steamed broccoli.

Pan-Seared Tilapia with Lemon-"Butter" Caper Sauce

Ingredients:

4 Tilapia (or other mild fish) fillets
Salt
Pepper
Paprika
1/2 cup flour
1-2 Tbsp olive oil

For the sauce:
1/4 cup Earth Balance spread
1/4 cup white wine
the juice of 1 lemon
3 Tbsp capers (or more if you're a big fan)

Directions:

Rinse the tilapia fillets and pat them dry.  Sprinkle both sides of fish with salt, pepper, and paprika to taste.  Dredge in flour and then cook over medium-high heat in olive oil until fish flakes easily (about 2-3 minutes on each side). You have 2 choices here: either set in a serving dish for serving immediately or lay in a baking dish to hold in the oven while you prepare the rest of your meal.

While you're cooking the fish fillets, combine all of the sauce ingredients in a small saucepan.  Allow the "butter" to melt over medium heat, stirring occasionally.  Turn the heat up a bit to bring the sauce to a boil and boil for 4-5 minutes, stirring frequently. The sauce will reduce and thicken slightly.  Pour over the fish and either serve or set in a 350 degree oven until your side items are ready.  Sitting in the oven lets the flavors meld and the sauce thicken a bit more, too.