Marinate the Tilapia in 1/2 the BBQ sauce for at least a few hours.

Saute the onions in a mild oil until tender, add the beans and the remaining BBQ sauce until warmed through.

Bake the Tilapia in a 450 degrees F. oven until the BBQ sauce is a bit brown - about 10 minutes.

Serve with a fresh vegetable and corn bread.

Sauté onion in butter until soft. 

Add fennel root and sauté; stir until it starts to brown. 

Add chicken broth. 

Simmer until tender and add radish, fennel herb and cream; reduce until it thickens.

Season and dust the Tilapia with flour, then sauté (in a separate pan) until golden brown.

Top with the fennel mixture.

Serve with pasta or rice.

Soak the tilapia fillets in milk for at least an hour. 

Sauté onion in canola oil until translucent. 

Add the garlic and cook for a bit but don't brown. 

Add the tomatoes and broth. 

Add approximately 1/4 tsp of each spice and simmer until the liquid is almost gone.

Add butter. When melted, adjust seasoning. Set aside.

Mix a bit of flour into the corn meal then season with the spices.

Take the wet Tilapia and press into the dry mixture, coating it well. Sauté until golden.

Top with the spicy tomato sauce and serve with a side salad.