Source: Enlitened Kosher Cooking by Nechama Cohen

Sauteed tilapia with a fresh vegetable topping.

Servings

18 oz tilapia fillets , cut in to 4 pieces, rinsed and patted dry
1 cooking spray
1 floz paprika
1 tbsp olive oil
0.5 cup fresh chopped onion , peeled and sliced
2 medium garlic cloves , peeled and crushed
1 medium celery stalks , thinly sliced
0.5 cup medium green bell peppers , seeded and finely chopped
1 medium tomatoes , chopped
0.5 tsp ground thyme
0.25 tbsp chopped parsley , chopped
1 pinch salt
0.12 tsp hot pepper sauce (optional)

1 Coat a large non-stick skillet with cooking spray. Set over medium-high heat until hot.
2 Sprinkle fish fillets with paprika, then place in hot skillet and brown 4 minutes on each side. Remove to platter.
3 Add olive oil to skillet and heat. Saute onion until golden.
4 Add garlic, celery and green pepper and stir-fry for 4 minutes.
5 Add tomato and thyme; bring to a boil and then reduce heat.
6 With skillet tightly covered, let simmer for another 10 minutes, or until celery is tender-crisp.
7 Remove vegetable mixture from heat, stir in parsley, salt and hot pepper sauce, then let stand for 5 minutes to absorb flavors.
8 Place fillets back in the skillet and cover with vegetables. Cover skillet and keep warm until ready to serve.

For a less expensive, equally good substitute, try snapper or flounder.