This recipe from Aviva Goldfarb comes from one of the weekly menu plans you can subscribe to on The Six O'Clock Scramble - or find in her eponymous cookbook. As it says, it takes 15 minutes to prepare and cook.

This is all the information you'd be sent off the web and how it appears in the book. 

"Servings = 4
Prep+Cook= 15 min

This brightly flavored tilapia was first prepared for us by chef Valentin Corral at the remote Tortuguero Lodge in Costa Rica, and he was kind enough to share his recipe.  Serve it with Baby Greens with Sliced Peaches and Pecans and with Whipped Sweet Potatoes.

2 tablespoons olive oil, divided
1-1 1/2 pounds tilapia fillets or other thin white fish fillets
1/4 teaspoons salt, or to taste
1/8 teaspoon black pepper, or to taste
1/3 cup fresh cilantro
3  whole cloves garlic
1 lime

(If you are making the sweet potatoes and salad, start them first.)  In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.  Place the tilapia fillets in the pan and press them down with a spatula to ensure each fillet is completely touching the pan.  Cook the fillets on each side until they are lightly browned, 3 - 4 minutes per side.  After flipping the fish, season it with salt and pepper.

While the fish is cooking, make the sauce one of two ways:  Either, puree the cilantro, garlic, 1 tablespoon olive oil, and the juice of half the lime.  Or, by hand, finely chop the cilantro and garlic, put them in a small serving bowl, and stir in 1 tablespoon olive oil and the juice of half a lime.  Season it with salt and pepper to taste.

When the fish is done cooking, put it on a serving plate and top it with the sauce (or serve the sauce on the side.)  Cut the remaining half lime into 4 wedges for serving.

Scramble Flavor Booster:  Add some of the zest of one lime to the cilantro-lime mixture.

SERVE WITH WHIPPED SWEET POTATOES & BABY GREENS WITH SLICED PEACH OR PEAR AND PECANS

To make Whipped Sweet Potatoes, peel and chop 5 sweet potatoes (about 2 1/2 pounds of potatoes) into 1-inch pieces. Cover the potatoes with water in a saucepan and bring it to a boil over high heat.  Simmer the potatoes until they are fork tender, 10-15 minutes.  Drain them thoroughly, and use a mixer to whip them, adding 1 - 2 Tbsp. butter or margarine, 1 - 2  tablespoon pure maple syrup or brown sugar, and 1/2 cup nonfat milk, until they are smooth.  (Optional step:  Transfer the whipped potatoes to a small casserole and bake it at 400 degrees until the top of the potatoes to brown, about 10 - 15 minutes.)

Serve it with a salad of baby greens tossed with 1 sliced peach or pear, 4 teaspoons coarsely chopped pecans, lightly toasted, if desired, and 2 - 4 tablespoons vinaigrette dressing.

Nutritional Information per serving (% based upon daily values):
Calories: 200; Total Fat: 8g, 12%; Saturated Fat: 2g, 8%; Cholesterol: 80mg, 27%; Sodium: 135mg, 6%; Total Carbohydrate: 2g, 1%; Dietary Fiber: 1g, 4%; Sugar: 0g; Protein: 29g
Nutritional Information per serving with side dish (% based upon daily values) 3/4 cup of sweet potatoes; 1 1/2 cups salad:
Calories: 424; Total Fat: 14g, 20%; Saturated Fat: 2g, 11%; Cholesterol: 80mg, 27%; Sodium: 205mg, 9%; Total
Carbohydrate: 44g, 15%; Dietary Fiber: 9g, 36%; Sugar: 13g; Protein: 33g"

Related Information...