On Sunday make the dad in your life feel like a king -- with a twist of history.

Consider giving him a cotton shirt to represent one of the most important crops of the South. Make it a blue shirt to remind him of the indigo grown in the Lowcountry.

Or, if your father enjoys fishing, perhaps spend the day with him digging for baits and telling family stories. And if you don't catch any, say, tilapia, you can always get some from the store and cook up a nice dinner together.

Tilapia is a versatile, fish that can be caught locally. It can be broiled, sauteed, grilled, baked or steamed. You can even fry it or poach it. It is low in fat and calories. The meat is white and firm, and the tender flakes have a sweet, mild flavor. It can be used in recipes calling for snapper, flounder, catfish or any other white-fleshed fish.

BROILED TILAPIA WITH DILL BUTTER

8 small tilapia fillets

4 tablespoons margarine or butter, melted

Salt

Freshly ground black pepper

Dill Butter

Brush fillets with melted margarine. Salt and pepper lightly. Broiled about 4 inches from heat until done, about 6 to 10 minutes

DILL BUTTER

1/2 stick margarine or butter, softened

2 tablespoons fresh dill or 2 teaspoons dried

1/2 teaspoon pressed garlic

Combine margarine, dill and garlic in small bowl. Spread over cooked fillets.

TILAPIA PARMESAN

6 small tilapia fillets

6 tablespoons margarine or butter, melted

Salt

Freshly ground black pepper

3/4 cup freshly ground Parmesan cheese

Paprika

Brush fillets on both sides with margarine. Lightly salt and pepper. Dredge in Parmesan. Place on baking pan. Sprinkle tops with paprika. Bake at 450 degrees until done, about 8 to 10 minutes.

SAUTEED TILAPIA FILLETS WITH LIME

1 pound tilapia fillets

Salt

Freshly ground black pepper

Flour

2 tablespoons olive oil

1 tablespoon margarine or butter

1/2 teaspoon pressed garlic

1/2 cup dry wine

1 tablespoon fresh lime juice

1/3 cup thinly sliced green onion

Lightly salt and pepper fillets. Dredge in flour. Heat oil in medium skillet, then add margarine. Saute fillets at 375 degrees until golden on one side, about 3 to 4 minutes. Turn and repeat on other side.

While fish is cooking, combine garlic, wine and lime juice. Remove fillets to warm platter. Add wine mixture to pan, scraping bottom of pan. Cook until slightly reduced, about 2 minutes. Stir in onion and heat. Spread over fish.

Source: "Mariner's Menu: 30 Years of Fresh Seafood Ideas" (2003)

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.