Tilapia with Basil Citrus Cream

Entree

Combine salt, pepper and flour in shallow bowl. Pat fish dry and dredge filets in flour mixture. Set aside.
Chop sundried tomatoes coarsely. Slice green onions and mince garlic. Grate lime to remove zest, and then squeeze lime for juice, approximately 2 to 3 tablespoons.
Heat oil in a large skillet over medium-high heat. Place fish in skillet cooking about 3-4 minutes per side, or until fish easily flakes when pierced with a fork. Move fish to a plate and cover lightly with aluminum foil.
Add green onions and garlic; saute 30 seconds. Add tomatoes, clam juice, wine and lime juice; cook 5 minutes, or until reduced by half.
Stir in orange juice concentrate and lime zest; return filets to skillet. Reduce heat to medium-low and simmer 2 to 3 minutes. Add half and half at last minute to heat through. Serve with capallini pasta or rice, if desired. Chiffonade basil and sprinkle over fish to serve.