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Tilapia traces its origin to the Nile River and has been farm raised for centuries. The ancient Egyptians and Greeks appreciated its culinary potential. Aristotle is believed to have given the fish its name Tilapia niloticus (fish of the Nile) in 300 BC.
4-6 Rain Forest Tilapia fillets
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder
Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Sauté fillets 3-4 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and sauté each side for another minute, then serve.
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