Pan-Seared Tilapia with Citrus Vinaigrette

To make this simple tilapia recipe, simply fry the fish in a pan, then drizzle with a citrus sauce of white wine and shallots. Sherry vinegar has a slight sourness. If you can't find it, replace it with white wine vinegar.
Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Sprinkle the fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to the pan; cook for 4 minutes on each side, or until the fish separates easily when tested with a fork, or until the desired degree of roasting is achieved. Remove from the pan; keep warm. Repeat the procedure with the remaining fillet.Add the white wine to the pan; cook for 30 seconds or until the liquid has almost evaporated. Combine the shallots and other ingredients, mixing well with a whisk; add the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add the shallot mixture to the pan; simmer for 1 minute or until fully warmed, stirring frequently. Place 1 fillet on each of the 4 plates; pour about 3 tablespoons of sauce over each serving.