Tilapia Florentine is a speedy-yet-stylish weeknight meal, with lemony seasoned fillets baked under a cheesy spinach sauce.

Since my daughter’s pescatarian, dinners often feature fish fillets simply seared on the stovetop. But there are times I crave fish with a punch of flavor (like honey garlic salmon), but just don’t ...

¾ pound tilapia fillet. salt and freshly ground black pepper. 3 cups washed, ready-to-eat spinach. Mix peanut sauce and coconut milk together. Set aside.

For sauce, add remaining 1 tablespoon oil and garlic and peppers to skillet; cook and stir constantly 5 to 10 seconds to prevent garlic from burning. Add broth. Reduce heat to medium and bring to ...

Drain any liquid from the plate of tilapia into the sauce. If the sauce is too thick, add 2 to 4 tablespoons of the reserved tomato juice. Add cayenne pepper if desired and 1 tablespoon olive oil.

Preheat the oven to 200°. In a medium, heavy saucepan, melt the butter in the extra-virgin olive oil over moderate heat, stirring frequently.

Tilapia is such a great fish. It’s accessible, cheap, and mild tasting. When combined with capers and a lemon cream sauce, it’s utterly mouthwatering.

One of our 2015 food resolutions is to add more fish to our diets and the season of Lent, which begins today, gives us the perfect opportunity to cast a wider net into the world of fish. Today's ...