I just love tilapia! When cooked properly, it has the texture and fattiness of Chilean Sea Bass or Halibut. I use artSAVOR 60 as a rub before lightly pan sauteéing. The bright fresh herb sauce gets kissed with the smoky goodness of artSAVOR 75 and a touch of creamy goat cheese add layers of complex flavors. This is a bright, colorful and very healthy creation.

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