In recent years my local grocer began carrying Tilapia, an economical mild tasting white fish, firm enough for several kinds of seafood recipes. Since I try to serve fish one or twice a week, I watch for sales then stock up.
I've used it in fish chowders, made it blackened like blackened salmon, or baked with a mayo Parmesan topping, but the easiest way is sauteed and topped with warm salsa. I'm all for attractive, fast, and easy when it comes to cooking, so I probably make it this way more often than any other way.
Tilapia with Salsa
4 Tilapia fillets 3 to 4 oz. in size
flour for dusting
salt and pepper
2 Tabs. each oil & butter for frying
1 to 1-1/2 cups of salsa
parsley for garnish
Heat skillet on medium high with mixture of oil and butter. Salt and pepper fillets and dust or lightly coat with flour.
Frying about 2-3 minutes on each side until cooked and lightly browned. Place on serving platter. Meanwhile, warm salsa and spread over fillets before serving. Top with sprinkle of parsley or other herb.
Estimated Cost: $5.00 or less; $1.25 per serving or less.