I can’t get enough seafood lately.  I’m not sure why, but something about fish keeps me coming back time-and-time again. Even though it is the beginning of fall and I should be craving heavier dishes, I find I just want seafood, fish in particular.  I can’t shake the craving.

Luckily I still had some Tilapia in the freezer.  A little foraging in the pantry and I decided that I was looking for some richer flavors than the last few dishes I’ve made, but not so heavy as to leave me tired at the end.  This was the result.

I can’t stress how well this turned out.  I also don’t want to waste any more time getting to the meat of the issue.  I want you to try this and tell me if I’m crazy, because I think I may have just found the perfect Tilapia recipe.  No joke.  It’s that good.  try it and let me know what you think.

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If you’re looking for ways to put more fish on your weekly menu at something like a reasonable price, you’ve probably considered Tilapia. It’s a good choice.  Tilapia is a mild fish, fairly firm and easy to deal with when cooking.  It is farmed around the world and can be bought for less than your first-born child, even if you have plans to feed an small army. And let’s face it, if cooked properly it’s just plain good.

Unfortunately, most of my kids very much dislike fish that hasn’t been through a processing plant and turned into a stick of some kind. To this I say to bad for them!  I can still get my fish fix at lunchtime when they are at school. It also allows me to be more creative in trying to find other things they might like.

I think this relish (or perhaps it’s more of a hot salsa?) is something I might be able to get them to eat on the side. It’s phenomenal in both flavor and simplicity, definitely something I recommend giving a shot and applying your own twists to.

In all I’d give this dish about a 6 out of 10. I have another Tilapia recipe that might have gone better with the relish.  I’ll be trying that one out soon.

What’s your favorite Tilapia recipe?  We’d love to know.

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In my opinion, fish is best cooked simply. Flavors should be added sparingly so that the delicate flavor of the meat comes through as its own statement, rather than being buried in herbs and spices or some overwhelming sauce. That doesn’t mean that fish should be boring, and this dish is anything but.

Tilapia is described as a mild flavored, medium textured fish, but I find the flavor to be much closer to moderate than mild, especially when baked, which seems to deepen the flavor considerably. It’s also one of those fish that people either love or hate. I used to be one of the latter crowd, but I find that as time goes on I like the texture (and price!) a lot more. Perhaps it’s an acquired taste, or my tastes are simply changing as I approach the big Four-Oh, either way, tilapia is something that will find its way onto my plate quite a bit more often.

The inspiration for this particular dish was simple necessity. I had a bunch of summer squash I’d bought for a barbecue that never happened and I needed to cook at least some of them up before they went too far south. The light flavors of the zucchini and yellow squash seemed like they’d be a good compliment to the tilapia I’d bought the week before, and with a few other small editions, such as a bit of garlic infused olive oil, I could have it all done in jut a few minutes, which sounded good as well.

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