It's time for dinner. Check out this Fish & Mushroom Marsala Pasta.
We cook with Tilapia often because it's a cheap fish that is quick to cook, and holds up to most seasonings. It's a flaky white fish, and in this case held up well to some browned butter with lemon juice. I'll occasionally put capers in it too, but today I ran out. The pasta was awesome - you've gotta try it. I took some Penne and mixed it with sauteed mushrooms, onions, and orange tomatoes which were seasoned with a bit of taragon, then simmered in a Marsala wine reduction.