Try this delicious recipe from Regal Springs. Make tilapia, and combine it with a salad of roasted beets, arugula, and basil.
Preheat the oven to 375 degrees F.
Wrap beets individually in aluminum foil, drizzled with extra virgin olive oil and salt and pepper.
Roast in 375 degree oven for 20 minutes, allow to cool, and slice.
In a metal mixing bowl large enough to hold the entire salad. Put whole grain mustard and vinegar in bowl first with salt and pepper to taste and 1 table spoon fresh thyme. Slowly whisk 4 tablespoons of extra virgin olive oil into bowl, making sure that the dressing is fully emulsified.
Once the fish is cooked you will add the arugula and basil, then mix with tongs to cover thoroughly. Then you will add the beets. The goal is to cover the greens with dressing then add the beets. The sweetness of the beets will contrast well with the spiciness of the arugula. Remember that the dressing will wilt the greens, so add it at the last moment.
Over medium high heat melt the butter and add the fish. Once the fish starts cooking add the remaining thyme. During the cooking process you will want to continually spoon the butter over the top of the fish. This will give the fish a nice golden brown crust. The fish will take approximately 6 minutes to cook with 4 of those minutes done on the first side. After 4 minutes you will turn the fish and allow to cook the remaining 2 minutes, or until you reach your desired doneness. When done remove from heat and leave in the pan.
Mix salad then divide into 4 portions. Place salad in the middle of the plate, then rest the fish partially on the salad and partially on the plate.