Broiled Tilapia with Mustard-Chive Sauce

I have to admit that we don't eat a lot of fish.  So, one of my New Year's resolutions was to learn how to cook fish different ways.  Here's an easy recipe from Giada De Laurentiis that is both fresh and healthy.  I have never broiled tilapia before, so I'm off to a good start with my resolution.  It wasn't my husband's favorite dish probably because of the tangy of the yogurt, but I enjoyed it, so I hope you enjoy!

• Vegetable oil cooking spray
• 4 (5 to 6-ounce) tilapia fillets
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 
  
• Sauce:
• 1/4 cup plain, full-fat Greek yogurt
• 2 teaspoons agave nectar or honey
• 1 teaspoon Dijon mustard
• 1/4 cup lemon juice (from 1 large lemon)
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. 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 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, 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.