I have so many little people to thank for this recipe!

I never could have done it were it not for the bold pioneers who went before me. Although the inspiration for this recipe may come from many, I have decided to take all the credit myself! And if I cry and sniffle a little whilst taking all the credit, people will cheer me on as an underdog. The little guy who beat "the man".

That's me– The Little Engine That Could!  I believe this is the way you get ahead in the world, n'est-ce pas?

Because truthfully I did have many an inspiration when I sat down and started putting this recipe together. One of the primary "little people" involved in this dish is a quaint cook named Daniel Boulud. Perhaps you've heard if him? He runs a charming little self-named cafe on an island somewhere. It's a bit off the beaten track on East 76th Street, I believe. If you ever find yourself in that part of the world you must pop in. Tell him Sup! sez Hi...

I over heard some people talking in a restaurant recently about steak. The point one of the diners was trying to make was that in tough economic times people turn from “better” cuts of meat to the “cheaper” cuts of meat.

His point made sense to me. I suppose people do exactly that.

But then his next statement floored me. He said, “So when I cook a steak at home I force myself to buy something like a flank or skirt steak. But when eating in a nice restaurant I always order the filet, no matter what the price”.

I almost choked on my hanger steak!

I would advise just the opposite. While true that a good filet has a lovely soft tender texture. It cuts like "buttah" and we have been programmed to believe that means it tastes better. However, all filets, good, bad, or indifferent; cooked at home or at a Michelin starred restaurant are relatively flavorless. Why do you think people wrap them in bacon?

Too many people are afraid to cook fish at home. This is a subject I’ve spoken on before in a very general way. But today I thought I should give a specific, simple example of what I mean.

Because, sometimes simple really is best.

Especially when it comes to a tender and delicate fillet of fish. It takes a light hand a few simple ingredients, but a pan sautéed fish is a beautiful thing to behold.

It’s a method you should master.

In this case tilapia, which is a very delicious and sustainable fish. The Seafood Watch rates it a “best choice” if it is tilapia grown and farmed in the U.S. But please “avoid farmed tilapia from China and Taiwan, where pollution and weak management are common.”

Tilapia is a delicate, white (to pinky rose) fleshed fish. It is a very good choice for pan sautéing because it is easy to overcook and benefits from a quick hot pan and all of your attention.

Like I said simple is best.