Tried this recipe from 101 Cooking for Two for a quick dinner. Instead of grilling the tilapia, I pan fried it on a non-stick skillet and it worked great. The flavors are great and with the pan juices, I added some (1/2 teaspoon) Champagne Vinegar, extra (1 teaspoon) olive oil and threw in some sliced mushrooms. Cooked it about a minute or two, and served it on a bed of spinach, with the pan juices as "dressing". YUMMY!