Bob Terwilliger wrote:
> 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
> Ni?oise 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

What I wanted was an end result that obscured the tilapianess of the fish.
Your proposals might achieve the same effect but I won't find out any time
soon if ever.