> wrote:

> My wife wants me to cook tilapia. I've never had it. First off, is it a
> "fishy" tasting fish or nice and clean tasting like flounder, cod,
> halibut, etc?

Tilapia is very bland. It is a fish for people who do not really like
fish but feel compelled to eat it for some reason. It is imperative to
accompany tilapia with Italian Pinot Grigio, 90% of which is produced
for people who do not really like wine but feel compelled to drink it
for some reason.

That said, tilapia is not entirely worthless. You can make rissoles
with it. Mince it finely with a sharp knife (you can use meat
mincer/grinder, but it is liable to squeeze a lot more "juice" out of
the fish) together with an onion. (Or you can mince the onion and fry
it in oil or butter and then mix it with the fish mince.) Mix the
fish-onion mixture with an egg. Salt and pepper. You can also add
minced herbs of your choice, such as parsley, celery, dill, etc. Wet
your hands in warm water and form golf ball-sized, or a bit larger
rissoles. Optionally, roll them in (rice) flour. Pan-fry them in oil
of (clarified) butter until golden. At this point you can serve the
rissoles, or, optionally, add sour cream and bake them in the hot oven
for 10-15 minutes. Serve with sour- or half-sour pickles and
horseradish sauce.

Victor