tert wrote:

> what are the chances someone reading this ever tried making tilapia salad?
> I may be the first ever. So I went ahead and made a batch using three
> tilapia fillets (?) ... I grilled them, overcooked them a little bit,
> sprinkling some chopped garlic on top toward the end. It ended up being
> basically tuna salad but with tilapia instead. It's a midwestern thing.
> The fish was dry from overcooking so it absorbed a lot of mayo and the end
> result was not all that spreadable. I wouldn't try it again if stuck with
> tilapia. Someone suggested deep frying which sounds good to me.

If I were stuck with tilapia I think my first choice would be to cook it
with ginger, nuoc mau, onion stems (our local onions have big fat stems
which can be used like leeks), bamboo shoots, and chunks of green bell
pepper.

If someone insisted on a SALAD using tilapia I'd probably do a takeoff on
Niçoise salad: Chunks of grilled tilapia, blanched green beans, halved
boiled new potatoes, hard-cooked eggs, tomatoes, black olives, and a
vinaigrette which contained anchovies, parsley, lemon juice, Dijon mustard,
and tarragon. But it sounded like you wanted something completely different.

Bob