"Bob" > > > I agree about being cautious in
using anything hot with the tilapia.
> > Otherwise it is very easy to overpower the delicate flavor of the
> > fish. That is true for most fish. And I say that as a person who
> > usually loves heat from chiles in my food.
>
> Well, what if you don't LIKE the "delicate" (some say muddy) flavor of the
> fish? I've been known to put tilapia into a curry so that I WOULDN'T taste
> it.

My tilapia was excellent. I reduced wine, lime juice & zest, garlic, butter
& shallots. It really complemented the fish which was - yes - quite mild.
>
> In similar vein, here's a recipe I came across yesterday:
>
> White Barbecue Sauce (from _Paul Kirk's Championship Barbecue Sauces_)
>
> "If you thought tartar sauce was the best accompaniment for grilled or
fried
> fish, try this. You may never dip into tartar sauce again."
>
> Makes about 3 cups
>
> 1 cup mayonnaise
> 1 cup salad dressing (such as Miracle Whip)
> 1/2 cup white wine vinegar
> 1/4 cup fresh lemon juice
> 1/4 cup water
> 2 tablespoons white Worcestershire sauce
> 2 tablespoons sugar
> 1 tablespoon fresh-ground black pepper
> 1 tablespoon fresh-ground white pepper
> 1 teaspoon dry mustard powder
> 1 teaspoon salt
> 1/2 teaspoon ground ginger
> 1/2 teaspoon ground allspice
>
> Combine all of the ingredients in a large nonreactive bowl. Blend well
with
> a wire whisk.
>
> Keep this sauce refrigerated when not in use. It will keep for up to 2
weeks
> in an airtight jar in the refrigerator.
>
> How to use it: Serve this sauce with grilled fish.

Interesting recipe Bob. I never use miracle whip, instead I substitute
Hellmans mayonnaise - 2 cups though, seem a lot.

Elaine