4 servings

1/3 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 1/4 lb cobia, cut into 4 pieces2 tablespoons olive oil1/3 cup dry white wine1/2 cup reduced-sodium chicken broth2 tablespoons lemon juice1 tablespoon capers, rinsed, drained1 tablespoon chopped fresh Italian parsley

In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm. Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers. Serve sauce over fish; sprinkle with parsley.