This mild fish is widely available, quick to cook, and flourishes with a variety of ingredients. (Serves 4)
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Roasted Tilapia with Tomatoes and Olives
Arugula salad*
Brown rice
* Combine 6 cups trimmed arugula, 1/4 cup (1 ounce) shaved fresh pecorino Romano cheese, and 2 tablespoons toasted chopped slivered almonds. Combine 2 tablespoons sherry vinegar, and 2 teaspoons of extravirgin olive oil. Drizzle the vinegar mixture over arugula mixture, and toss gently.
Cooking Light, January 2008
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