I found Nemo!!!

Let's talk about fish. For some it's such a scary topic that it is impossible to get them to see how easy it is make it and how in just a few minutes you have a healthy dinner ready to go. For today I chose tilapia. Yes, yes, I know it is not very exciting but it is very affordable and available almost everywhere. I consider to be an easy intro for those who are not too keen on fish as well. This fish is full of protein, and is the 5th most important fish in the fish farming world. It has a low mercury level, low saturated fat and low calorie. The most fresh fillets consumed here in the US come from Honduras, Ecuador, Colombia, Costa Rica, and Brazil.

Whenever I make tilapia, I like to serve it with what I call "rustic roasted potatoes" and a side of vegetables or a salad. It is up to you to serve it with whatever you like. Just remember the following tips when cooking and buying fish: before you buy- ask! talk to the people behind the counter they do not bite trust me! If you are buying from a fish market, smell it....yes I said that. Use your senses, if it smells way too fishy, or looks slimy and kinda sorta weird, put it down and walk away!
Fish cooks fast, reaaaaally fast so you have to be attentive when handling it. If you over cook it, I guarantee it will fall apart and you will get angry (I did, the first few times). If you are using anything citrus beware! those ingredients will begin cooking the fish if you are marinating so act quick. Do not be afraid to try different herbs, you would be surprised at how much the flavors change therefore giving you a multitude of ways on how to prepare it.
Ok...now on to the yummy recipe.

What you will need:
6 Tilapia fillets, no skin
Dill weed herb- dry
Salt and pepper
Extra virgin olive oil and butter
Lemon pepper or lime juice--- optional

Lightly salt and pepper (or you can use lemon pepper instead) the tilapia. Sprinkle dill weed on both sides making sure to cover all white areas but do not make it look like your front yard (and that statement will make sense when you are making this). On med-high heat coat a pan with the olive oil and with about 1/2 tablespoon of butter. As soon as its melted, place 3 or 4 of the fillets on the pan. Do not overcrowd the pan but if they all fit then put them all to cook at the same time. Now comes the tricky part... Do not touch them or flip them, let them cook until you see them start turning brown then flip them. It should not take longer than 3 minutes on each side. That will depend on how thick the fillets are. Once done, you can sprinkle some lime juice right before serving.