Thanks to aquaculture, tilapia is readily available and relatively inexpensive. Readers share their favorite ways to serve it.

From Bill McNamara of Danbury, this week's cookbook winner:

Cheesey Tilapia Dish

Serves 6

2 pounds tilapia fillets

1/2 cup mayonnaise

1 can cream of mushroom soup

1/2 teaspoon dill

Dash lemon pepper

1/4 cup white wine

Juice of 1 lemon

4 ounces grated mild or sharp cheddar cheese

Heat oven to 350 degrees. Lightly butter a 9- by 9-inch pan. Place fillets in a single layer in dish and spread with a thin layer of mayonnaise, then spread on a thin layer of the soup. Sprinkle with dill, lemon pepper, lemon juice and wine. Cover with the grated cheese. Bake uncovered for about 20 to 25 minutes or until fish is flaky.

From Ellie Potter of Danbury:

Baked Tilapia

Serves 4

18 Ritz crackers

1/4 cup grated Parmesan cheese

3 tablespoons olive oil

3/4 teaspoon dried basil

4 tilapia fillets (about 11/2 pounds total)

2 tablespoons Dijon mustard

1/4 teaspoon each salt and pepper

Lemon wedges

Tartar sauce

Heat oven to 425 degrees. Spray baking sheet with nonstick cooking spray. Crush crackers in a plastic bag. Add cheese, oil, and basil. Shake to combine. Place tilapia on prepared baking sheet. Brush top side of each piece with about 1/2 tablespoon mustard and season with salt and pepper. Press the cracker mixture onto the mustard-coated side of the fillets. Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork. Serve with lemon wedges and tartar sauce, if desired.

From Mary Thomas of Newtown:

Tilapia with Grape Chutney

Makes 4 servings

4 (4-ounces) fresh or frozen skinless tilapia or sole fillets

Salt and pepper, to taste

2 tablespoons cooking oil

1 cup seedless green grapes

1/2 cup tropical blend mixed dried fruit bits

1/3 cup sliced green onions

1/3 cup apricot spreadable fruit

Cooked brown rice (optional)

Thaw fish if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper. In a 12-inch skillet heat oil over medium-high heat; add fish. Cook 3 to 4 minutes or until fish flakes easily, turning once. Meanwhile, halve grapes.

Transfer fish to platter; keep warm. Add grapes, fruit bits, onions and spreadable fruit to skillet; cook and stir 2 minutes. Season to taste with salt and pepper. Serve sauce over fish.

Rose Sagliano of Bridgeport sent in this recipe from Food Network chef Giada De Laurentiis:

Roasted Beet and Arugula Salad

Makes 4 servings

1/4 cup balsamic vinegar

3 tablespoons finely chopped shallots

1 tablespoon honey

1/3 cup olive oil

Salt and freshly ground black pepper, to taste

6 medium beets, peeled, each cut into 6 wedges

6 cups arugula, stems removed

1/2 cup toasted walnuts, coarsely chopped

1/4 cup dried cranberries or dried cherries

1/2 avocado, peeled, pitted and cubed

3 ounces goat cheese, coarsely crumbled

Heat oven to 400 degrees. Place a large piece of foil on a heavy baking sheet. In a medium bowl, whisk the vinegar, shallots and honey to blend. Gradually whisk in the oil. Season the vinaigrette to taste with salt and pepper. In another bowl, toss beets with enough dressing to coat. Place beet mixture in the center of the foil on the baking sheet. Top with another piece of foil and crimp edges to seal tightly. Roast beets until tender when pierced with a fork, about 30 minutes. Uncover beets and continue roasting until they are slightly caramelized, shaking the pan occasionally, about 25 minutes longer. Set aside to cool completely. In a large bowl, toss arugula, walnuts and cranberries with enough of the remaining vinaigrette to coat. Season salad to taste with salt and pepper. Mound the salad on 4 plates, then arrange the beets around the salad. Sprinkle with the avocado and goat cheese and serve.

From Peter Ferko of Bridgeport

Tangy Pork Chops and Linguini

Serves 6

6 pork chops, cut about 3/4-inch thick

1 (16-ounce) package linguini

2 tablespoons salad oil

1 1/2 teaspoons salt

1/4 teaspoon pepper

1/4 cup minced onion

1 small garlic clove

1 1/4 cups ketchup

1/2 cup cider vinegar

2 tablespoons light brown sugar

1/2 teaspoon Worcestershire sauce

About 1 hour before serving heat oven to 350 degrees. Prepare linguini according to package directions, drain and place in a large roasting pan. Meanwhile, in a large skillet over medium heat in hot salad oil, brown pork chops well on both sides. Sprinkle chops with salt and pepper and arrange on linguini. In the same skillet, cook onion and garlic until tender, about 5 minutes. Stir in remaining ingredients and 1/3 cup water or favorite wine. Blend mixture and pour over pork chops and linguini. Bake covered with foil at 350 degrees for 1 hour.