Obesity and hypertension remain major public health concerns affecting 40% and 48% of adults in the USA. Type 2 diabetes and cardiovascular disease (CVD) complicate these challenges. Over 38 million Americans live with diabetes. CVD remains the leading cause of death. Diets high in sodium and fat but low in lean protein contribute significantly to these conditions. Nile tilapia (Oreochromis niloticus) offers high-quality lean protein and nutrients that support healthier eating habits. (Figure 1). A Nigerian Fish Gravy, a multicultural dish combining Nigerian recipe traditions with American cooking style, was developed to highlight tilapia as a star ingredient to promote health, nutrition awareness and education (Figure 1). Low-sodium dishes are underrepresented in mainstream U.S. cuisine. The Nigerian Fish Gravy recipe meets U.S. Food and Drug Administration’s definition of “low sodium” (<140 mg per serving) by reducing added salt to &fraq14; teaspoon across 7–10 servings (58–82 mg sodium per serving) and by enhancing flavor with lemon juice, parsley, paprika, and curry powder. Fresh tilapia grown and processed at Kentucky State University were cooked to create a colorful, flavorful, and health-conscious dish (Figure 1). The meal was served to over 200 participants at the Frankfort Chamber of Commerce Gala. Informal feedback was overwhelmingly positive. A brief consumer survey will be developed to systematically measure and evaluate responses. The survey will use a 5-point Likert Scale to assess sensory attributes, health perceptions, and intentions to cook tilapia at home. This initiative highlights how aquaculture products can be used to make health-conscious meals to reduce prevalence of high-risk diseases such as high blood pressure, diabetes, and heart diseases in vulnerable populations.