"Charles Gifford" > wrote in message
news
>
> "Janet Bostwick" > wrote in message
> ...
>>
>> >
>> That's funny--I was just going to say that the texture is much finer and
>> more tender than catfish. Catfish has a stronger taste also. I love
>> tilapia, the feel in the mouth,very tender and moist. I use a non-stick
>> pan, clarify a smidge of butter in the microwave, sprinkle the fish with
>> kosher salt and pepper, put the clear portion of the butter in a medium
> heat
>> pan, then the fish and cook the fish maybe 3? minutes per side. The
> butter
>> is for flavor only as there isn't near enough butter to cover the bottom
> of
>> the pan--just enough for the pieces to capture a little bit as they slip
>> into the pan. Usual sides would be pilaf and broccoli. Any sauce or
> other
>> foods in the meal that have a strong taste would overwhelm the flavor of
> the
>> fish.
>> Janet
>
> Thank you Janet, this is very interesting. All the tilapia I've seen in
> stores has been very thin. What would you say is the best thickness?
>
> Charlie
>
Hi Charles,
1/2 to 5/8 inch. The pieces are small and thin. (Similar to an inland lake
perch filet.) Sometimes, if the rest of the meal isn't coming along as fast
as the fish, I will turn the fish over and turn off the heat under the pan.
I use a heavy pan, not cast iron, but similar. The residual heat is enough
to cook the second side of the fish.
Janet