Parmesan and Pepper Crusted Tilapia with Cherry Tomato-Basil Sauce

So you'd think that a girl that writes (or rather attempts to write) a food blog would like all sort of cuisine.

FALSE. 

 I usually live by one culinary rule:
 If it lived in water when it was alive, I won't like to eat it when it's dead.


Which always brings up a load of questions, not limited to the following:
But what about shrimp?
Not even lobster?
Have you tried [enter "mild" fish of choice]
Did you have it seasoned with Old Bay? It's not the same without it (That only gets asked here in what I refer to as "The Land No One Should Ever Know About" aka Southern Maryland)

Answers:
Nope.
Nope.
Yes and it sucked.
See above answer.


So, I can understand your surprise because a) I made a tilapia dish and b) I actually LOVED it.  Perhaps I should give these creatures of the sea another chance.


But if you think I'm going to try this again, you're gravely mistaken.  (That's how they eat them here....it's completely disgusting....)