Cook orzo pasta according to package directions. Drain; stir in tomatoes, pinch of salt, parsley, and pinch of pepper. Set aside and keep warm.
Combine another pinch of salt and pepper with the flour in a large shallow dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to pan; stir until butter melts. Serve fish with sauce and pasta.
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|Serving Size: 1 (138g)|
|Recipe Makes: 4|
|Calories from Fat: 91 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 64.3mg||20 %|
|Sodium 207.6mg||7 %|
|Potassium 228.1mg||6 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 40.7g|
|Protein 7.3g||10 %|
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Calories per serving: 282
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