A food staple in Africa for centuries, tilapia is an easily farmed freshwater fish that is widely available (and moderately priced) in American grocery stores. Gently flavored and very versatile, tilapia is tasty whether sauteed, fried, or broiled, and works deliciously in such dishes as tacos, fish cakes, and fish sticks.

Sauteed tilapia goes mildly Mediterranean with bright vegetables and a buttery pan sauce. Sole, flounder, halibut, or cod can be used in place of the tilapia.

Fish tacos often involve deep-frying and heavy sauces. These are fresher and tastier, with a crunchy radish salad and zingy cilantro-lime sauce topping broiled tilapia.

This complete meal comes together very quickly. Sear paprika-dusted tilapia for just 4 minutes until it's opaque. Serve the fish with protein-packed quinoa, which cooks in 15 minutes. Try mint, parsley, or basil in place of the dill.

For a healthier version of fish sticks, coat strips of tilapia fillets in Old Bay seasoning (or other seafood spice blend) and Japanese breadcrumbs, and bake. Serve with a mayonnaise dipping sauce flavored with parsley and horseradish.

Mayonnaise helps adhere the fresh herb mixture to the tilapia fillets before baking. If you prefer, replace the dill in this recipe with another herb, such as cilantro, tarragon, or chives.

A lime-juice marinade effectively "cooks" the tilapia. After draining, toss the fish with tomatoes, avocado, cucumbers, and cilantro. Serve with tostadas.

These fish cakes are easy as pie: Combine roasted, flaked tilapia fillets with eggs, mayonnaise, parsley, lemon juice, horseradish, and cracker crumbs; then sear the patties in a skillet. Serve with tartar sauce as an appetizer or main dish.

The creamy red-cabbage slaw adds crunch as a topping on these tacos stuffed with sauteed tilapia pieces. Alternatively, you can serve the slaw on sandwiches or as a side dish.

Add chunks of tilapia to this light, traditional, tomato-based chowder in the final minutes of simmering. The fish cooks quickly without breaking apart.

Cornmeal gives these fried tilapia fish sticks great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we also like cod, catfish, or haddock.

The creamy red-cabbage slaw adds crunch as a topping on these tacos stuffed with sauteed tilapia pieces. Alternatively, you can serve the slaw on sandwiches or as a side dish.

For a healthy and flavorful dinner, coat tilapia fillets in cornmeal and paprika and then panfry in very little oil. Serve with black beans and salsa on the side.

This dinner for two is ready in minutes. Dredge the tilapia fillets in Wondra flour, which creates a very thin and crisp coating once sauteed. Simple vegetables, such as blanched spinach and boiled potatoes, round out the meal.