Heat a pot of water to a boil, salt the water and cook pasta to al dente. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat.

Four 6-ounce tilapia fillets. 4 tablespoons unsalted butter. 1/2 pound thin green beans or haricots verts. 1 clove garlic, chopped. 1 cup grape or cherry tomatoes, halved. Juice of 1 lemon.

Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the ...

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat. Mix together the melted butter, Dijon and dill in a pie plate.

Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high …

Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess.

Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes.