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 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.
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 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.
