I love tilapia.  It’s definitely one of my favorite fishes.  The best part about it is that it’s so easy to get in the supermarket, and it’s reasonably priced.  The recipe I used tonight was from the March 2010 edition of Food Network Magazine.  I was attracted to the recipe not only because of the tilapia, but because the side dish consisted of my two favorite cooked vegetables: green beans and grape tomatoes.  Yum!

Start by cooking the fish:

• Chop some fresh oregano and parsley, and combine it with some flour and s&p to dredge the tilapia filets.

• Melt 3 tablespoons butter in a skillet over medium-high heat.
• Add the tilapia and cook until golden brown, about 4 minutes on one side and 1-2 more on the other.  (Note: DO NOT overcrowd your skillet!  Cook the fish in batches if necessary.)

• Transfer the tilapia to a plate and cover with tin foil to keep warm.  (Please don’t overcook it!)

Next, work on the veggies.  (I prepped everything before I even dredged the fish.)

• Trim about 3/4 pounds green beans.  (The recipe called for 1/2 pound, but I increased it.)
• Halve 1 pint grape tomatoes.  (Again, the recipe called for 1 cup, but I doubled it.)
• Chop 2 cloves garlic.  (Doubled, again.)

• Add the green beans and garlic to the skillet.
• Cook for about 4 minutes.

• Season with s&p, then add the tomatoes.
• Cook the tomatoes for about 1 minute.

• Add the juice from 1 lemon and 1/4 cup water.
• Cover, and cook until the beans are tender crisp, about 3 minutes.  (Again, do not overcook!!)
• Remove from the heat and stir in 1 tablespoon butter.
• Serve the beans and tomatoes with the fish.  (Definitely spoon some of the cooking liquid from the veggies over the fist.  Delicious!)

I loved this dinner!  It was light and delicious.  A definite make-again!!!  (Just wish my husband was home to enjoy it with me!)