Fish is so great for a busy weeknight because it takes no time to cook, it’s healthy and full of protein, and you won’t be hungry for dessert (yeah, right!).  The downside in my family is that the kids don’t like it.  Believe me, I’ve tried and tried.  I’ve even told them it’s chicken.  They know.

Even though it goes against what I believe about children eating family meals, I’ve dropped the fish subject with them for a while and let them have sandwiches when I’m cooking fish for dinner.  Sometimes you just have to pick your battles, ya know?  I did give them broccoli though…

Honey Ginger Tilapia (adapted from Our Best Bites)
serves 2-4


2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
juice of a lime
1 teaspoon grated ginger root (you can store whole ginger in the freezer, by the way)
2 teaspoons olive oil
4 tilapia fillets
cilantro for garnish


1/2 cup fat-free plain Greek yogurt
1 small clove garlic, grated on microplane or pressed in garlic press
1/2 teaspoon grated ginger root
juice of 1 lime
Sriracha sauce to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Whisk together the honey, soy sauce, vinegar, ginger, lime juice, and olive oil. Marinate the fish in the mixture for 10-15 minutes, but no longer, or the fish will cook in the acid of the vinegar and lime juice.


While the fish is marinating, whisk together the sauce ingredients.


Heat a nonstick pan over high heat.  Drizzle a  little olive oil and cook tilapia for 3-5 minutes per side, depending on the thickness of the fish.  The tilapia will flake with a fork when it’s done.