On Thu, 27 Jan 2005, A Ross wrote:
>
> I tried making tilapia at home--the family said it tasted like creek
> water.

That's odd. I wonder which farm is supplying your wholesaler, then your
market. Here in western new york state we have two major supermarkets.
The tilapia from both has always been delicate and sweet. As a long
time northeast freshwater fisherman, I think it rivals any purely native
species for delicate taste. We enjoy it almost every other week - in
fact, gonna have it this evening using the simple tomato/basil/cheese
recipe I posted earlier. (I'm tempted to try cilantro instead of basil
one of these days, but I don't think it would go well with the parm/reg
cheese.)

MK

http://ag.arizona.edu/azaqua/ista/recipes.htm