Tilapia

Most tilapia sold in the US is farmed and comes frozen, and honestly frozen is fine here. I keep a bag in the freezer for weeknights and never buy "fresh" that's just been thawed at the counter. Look for fillets that are firm, evenly colored, and free of any strong fishy smell, which signals age. Thaw overnight in the fridge, then pat them bone-dry with paper towels before cooking; surface moisture is why fish steams instead of browns. Fillets vary in thickness, so cook to doneness (opaque and flaky) rather than by the clock and use fresh fillets within a day or two.

Tilapia is the fish for people who think they don't like fish. It's mild, cheap, and cooks in under 15 minutes any way you make it. My go-to is a heavy hand of smoked paprika, garlic powder, and lemon because the fish itself is a blank canvas and needs the spice backup. The one thing everyone gets wrong is overcooking it: Tilapia fillets are thin, so they go from tender to rubbery fast. Pull it the second the flesh turns opaque and flakes with a fork. Below you'll find times for baking, air frying, broiling, and pan-searing.

Tilapia is safe at 145°F (FDA), but I almost never bother with a thermometer here as the fillets are too thin to give an honest reading. Go by sight instead: it's done when the flesh is opaque white all the way through and flakes when you twist a fork in the thickest part. If the center still looks translucent, give it another 30–60 seconds. Thin fish overshoots fast, so check early and pull it a hair before it looks fully done - carryover heat finishes the job on the plate.