"Charles Gifford" > wrote in message
ink.net...
>
> "Janet Bostwick" > wrote in message
> ...
>> >
>> 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
>
> Thank you again! This is very useful. I think what I have been seeing at
> the
> supermarket is thinner than that. I think I had better check the tilapia
> stock in one of the fish markets here.
>
> I used to eat quite a bit of freshwater perch! I had quite forgotten about
> it. I'd like to try it again!
>
> Charlie
>
The pieces that I've seen at the grocery store are the smaller ones. I get
my tilapia at Costco and the pieces there are more handsome in size and
looks. All my tilapia is frozen right now, but I think 1/2 inch is o.k.
Even with the smaller pieces, I would think the trick would be not to
overcook.
Janet