It is not easy keeping up with fish. Which are overfished? Which are plentiful? Which are full of mercury? Which are line caught? Which are farmed?
When I passed along this recipe to my daughter, I suggested she replace the tilapia, as most of it now comes from China and Taiwan, where pollution and other problems make it a fish to avoid, according to the experts at the Monterey Bay Aquarium.
I suggested halibut as an alternative, but then I saw the price, $26.99 a pound. Yikes. Halibut is overfished and those line-caught Alaskan beauties cost a fortune. Sorry, Sally!
For inexperienced cooks, rule of thumb: If the price is that steep, sub another fish. The Monterey Bay Aquarium Seafood Watch website is a great, easily searchable database that will help you eat fish guilt-free. Also, don't be afraid to ask at the seafood counter.
I ended up buying cod, which was much more reasonable at $12.99 a pound, and also gets good marks for sustainability.
This recipe orginated from Laura Kaplan, chef at the Emerald Fish in Cherry Hill, which is now closed. We made a very similar version during a cooking class on a vacation in Tuscany. It added onions and tomatoes on top of the fish and used olive oil instead of butter. Experiment with herbs and fish and see what appeals to you.