Tilapia Recipes?

Hey everyone. Bi-baby recommended that I post here, so please don't eat me. :rofl:

We have four tilapia fillets (previously frozen, but now thawed) that we need to do something with very soon. We fried some last night with beer batter, but that didn't work out well--it turned out mushy and way too soft, unlike the cod we usually use. If you have some ideas that aren't too intimidatingly complex, we'd really appreciate it.

:hug:

:P

Welcome to C&B! Best forum on DU!

:loveya:

Quick and easy:

Take a piece of tinfoil.

Place a filet on said tinfoil.

Add a pat of butter/some olive oil, 1-2 cloves of minced garlic, and a slice of citrus fruit (blood oranges are particularly nice, but anything citrus will do).

Wrap up the packets and bake at 350 for 15-20 minutes (until fish flakes with a fork).

No thanks. Into the trash, is my opinion. If you must resurrect the filets, how about a simple chowder? Saute some onions and bacon (if you do bacon), stir in a spoon of flour to thicken, warm some milk in that, and then poach the fish gently. You could add some cubed cooked potatoes. You could grate a carrot in, add a bit of tabasco or jazz it up any way you like.

We have a dead fridge that can't be replaced until WVU deigns to deliver our student aid checks, and that won't be until Monday, most likely. Until then, we're trying to get rid of the most perishable stuff first (it's all in coolers on ice right now.) Obviously, the fish was at the top of the list. After that, it's going to be chicken and chicken and more chicken for a couple of days. *sigh*

Your idea sounds pretty good; I've made chicken chowder before, but never fish. I wonder how that would work for shellfish and shrimp?

Either way, thank you.

:hi:

You wish! :rofl: (Sorry, ThinkBlue!)

Nah, you got friends here, girl! :hi:








Now there is peviness in the C&B Group! Oy! :7

I've never found a way of using Tillapia that I liked. I know it's suppose to be a mild fish but there's something about it that doesn't appeal to me. I'm so blessed to be here in PNW where we have great snapper, halibut and salmon.

I'm the same way with the catfish too. Just can't go near it.

I remarked to ThinkBlue last night that both the texture and the taste vaguely reminded me of catfish! Specifically, the way my Dad used to prepare the channel catfish he'd catch himself. It always turned out really soft like that. I didn't really mind it then, but it's not so great now, lol.

I won't buy tilapia. And there's some new kind of fish being promoted that I'm not going near either. Most of that stuff is farmed in southeast Asia and I would rather buy local product or go without.

was noted as China. If I ever find some I can trust, I'll marinate it for about an hour in a lemon/pepper marinade, put it between 2 sheets of aluminum foil (sprayed with PAM) and throw it in the Foreman grill for a few minutes.

I can't think of anything else to do with a slightly mushy fish. I like mine in a corn shell with a mango salsa and cabbage. If it sounds good to you, I'll dig up the recipe I use.

Don't buy the farm-raised stuff. The diet given to farm-raised tilapia makes them produce far more unhealthy Omega-6 and less Omega-3 fatty acids than wild tilapia.

http://news.health.com/2008/07/11/popular-tilapia-heart/

evoo = extrav virgin olive oil. Just a little bloodle. And the butter? Just half a pat. Allow the fish to rest at room temp for 15 - 20 to come to room temp and sautee over a low/med heat.

As with everything else, the nose knows. You'll know if the fish isn't any good anymore.

Preheat the oven to 425. Line a sheet pan with foil. Mince some garlic and add it to some melted butter. Lightly brush the foil with butter. Sprinkle the pan with bread crumbs and lemon pepper. Lay the fish on top of the pan and brush the filets with the rest of the melted garlic butter. Sprinkle the tops with lemon pepper and a little more bread crumbs. All of this is a very light coating. Bake for 15-20 minutes depending on the thickness.

white fish. Put some fresh sage, a clove of garlic, a little lemon juice and a little salt into the food processor or blender. Add enough oilve oil to make a pesto. spoon it on the fish and bake in a 300 degree oven for 4 or 5 min. The only way I have found to fry breaded or battered white fish without over cooking it is to dry it thoroughly with paper towels, bread it, sheet it and freeze it. Then fry it frozen in 350 degree oil. Actually I like to bake white fish from a frozen state too, it seems to stay more firm.

As for fish in general, I only buy domestically farmed or wild fish. There are some great farmed tilapia being raised in Arizona and California irrigation canals. Tilapia is the #1 farmed fish in the world, wild tilapia is almost not available commercially.