Sweet & Sour Tilapia        
    • 2  tilapia fillets
    • 1 cup cooking oil
    • 4 cloves garlic, minced
    • 1 medium-sized onion, chopped
    • 1 can pineapple, chunks and juice separated
    • 1 small carrot, cut into long strips
    • 1 cup bell pepper, cut into strips
    • 1/2 cup brown sugar
    • 3 tbsp. soy sauce
    • 1/2 cup water
    • 2 tbsp. flour
    • 1 tsp. ground ginger
    • Ground black pepper
    • Salt
    1. Heat the cooking oil in a skillet on the stove top over medium-high heat. Add the tilapia to the pan when the oil is hot. Cook the tilapia on one side until it is brown and crispy. Flip the fish and cook it on the other side until it is brown and crispy. Set the tilapia aside when it is done.
    2. Sauté the garlic and onion in a clean sauce pan with a small amount of oil or butter for three to five minutes. Add the pineapple and carrots. Simmer the mixture on low heat for 10 minutes.
    3. Combine the pineapple juice, soy sauce, sugar, water, ginger and flour in the saucepan and mix well. Add salt and pepper to taste.
    4. Simmer the dish until the sauce is well blended and thick. Add the bell peppers and simmer the tilapia for an additional minute.
    5. Pour the sweet-and-sour sauce over the fried tilapia. Serve the tilapia with rice.
    Lemon Garlic Tilapia    
    • 4 tilapia fillets
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon butter, melted
    • 1 clove garlic, finely chopped
    • 1 teaspoon dried parsley flakes pepper to taste
    1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
    2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
    3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
    4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
    Almond-Crusted Tilapia        
    • 2 eggs
    • 1 teaspoon lemon pepper
    • 1 teaspoon garlic pepper
    • 1 cup ground almonds
    • 1 cup freshly grated Parmesan cheese
    • 8 (6 ounce) tilapia fillets
    • 1/4 cup all-purpose flour for dusting
    • 6 tablespoons butter
    • salt to taste
    • 1 cup freshly grated Parmesan cheese
    • 8 sprigs parsley
    • 8 lemon wedges
    1. Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
    2. Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
    3. Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
    Tilapia Scaloppine        
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons butter
    • 1 tablespoon minced garlic
    • 1 pound tilapia fillets
    • salt and ground black pepper to taste
    • 1/2 cup sliced fresh button mushrooms
    • 2 tablespoons drained capers
    • 1/2 cup white wine
    • 1 lemon, juiced
    1. Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
    2. Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.