Was I the only one trying to keep my head above water all week??  Four-day-weeks are like a bad dinner party: I should feel grateful to even be invited, but I just want it to be over.

When you are busy playing catch-up all week after the next holiday, make this tilapia dish, steam some broccoli, and you will have dinner on the table in twenty minutes, tops.

|Broiled Tilapia with Mustard Chive Sauce| (serves 4)

Fish:
1 tablespoon extra virgin olive oil to coat baking dish
4 (5 to 6-ounce) tilapia fillets
1 tablespoon extra virgin olive oil for drizzling
Kosher salt and freshly ground black pepper

Sauce:
1/4 cup plain, full-fat goat’s milk yogurt (or greek yogurt if you prefer cow’s milk)
2 teaspoons grade b maple syrup
2 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chives, finely chopped

For the fish: Preheat a broiler. Brush a baking dish with olive oil. Set aside.
Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, maple syrup, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.  Serve immediately and enjoy.

Happy Weekend!

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