Tilapia with Caper Cheese Sauce

Asians scoff at the lowly tilapia, fish imported to countries like the Philippines where indigenous inland fish has been wiped out by widespread use of fertilizer. In the U.S., Wal Mart, among others, has been marketing frozen tilapia fillets that health nuts and body builders are scarfing down. Stripped of their skin, the fillets tend to be bland which suits Midwest American palates just fine but for those of us who want more flavor there are many ways of enhancing the flavor without drowning it in macabre sauces.

This recipe is simple. Crush a couple of peeled garlic and throw on a hot non-stick pan with a cover. When slightly golden, add the fish and cook for 2 minutes. Slowly drizzle scant olive oil along the edges of the fish, tilt the pan to let the oil run around the fillet and cook another minute or

two before gently turning the fish. Top each with a teaspoonful of salsa picante or just capers with fresh salsa, top with strips of a slice of American cheese, cover over moderate heat for two minutes and voila! An impeccably cooked tilapia. Here I paired it with Romaine lettuce with a plain Balsamic vinegar dressing and sliced Roma tomatoes quickly seared in the same pan as the fish, and Japanese sushi rice.