Fill a shallow dish with flour and season with salt & pepper. Dust the fish in the flour. Heat a large skillet on med-high heat and saute the shallots, capers, basil, tomatoes until shallots are tender, about 4-5 minutes. Add the sauvignon blanc and the tilapia, saute the tilapia about 2 minutes on each side, add lemon and lime juice, reduce heat and cook for 1 minute more, add butter. Cover and cook additional 4-5 minutes.