I got a great deal on some IQF tilapia filets. Anyone have a
favorite recipe for this?

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Mark Shaw wrote:
> I got a great deal on some IQF tilapia filets. Anyone have a
> favorite recipe for this?
>
Pan sauteed in a little butter after dusting with some breadcrumbs,
maybe a squeeze of lemon after... as good as it gets!
Frank in Austin

I have a favorite way of cooking fish that pretty much eliminates odor.(A
Betty Crocker recommendation from years ago). I cooked some talapia this way
last week.

Pre-heat oven to 500 degrees. (Yes, 500!)
Coat your fish with melted butter (I use PAM spray) and bread crumbs. Place on

hot-oven-proof pan. Cook thin fish (talapia, sole, etc.) for 10 minutes. For
thicker fish (salmon, etc.) 12 to 14 minutes.
You will have a nice crusty fish. Hope you like it.

Nancree wrote:
> I have a favorite way of cooking fish that pretty much eliminates odor.(A
> Betty Crocker recommendation from years ago). I cooked some talapia this way
> last week.
>
> Pre-heat oven to 500 degrees. (Yes, 500!)
> Coat your fish with melted butter (I use PAM spray) and bread crumbs. Place on
>
> hot-oven-proof pan. Cook thin fish (talapia, sole, etc.) for 10 minutes. For
> thicker fish (salmon, etc.) 12 to 14 minutes.
> You will have a nice crusty fish. Hope you like it.

Fresh fish should not have any bad odors; it should smell like the sea.

Rich

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Mark Shaw wrote:
> I got a great deal on some IQF tilapia filets. Anyone have a
> favorite recipe for this?
>

I start with 3 fillets which comes to about 3/4#. They fit in my fry
pan nicely.

I melt a Tablespoon of butter and heat them in that, then flip adding
more butter. This cooks them through and turns them white, fairly
unattractive at this point. Remove them to heated plates and proceed.

Add another Tablespoon of butter to the pan with a chopped onion.
Scrape up whatever browned fish you can while at it. Wilt the onion,
then add a chopped red pepper and a chopped green one. Wilt the
peppers. The onion should be browning by now. (Wilt is the word I use
for cooking over fairly high heat until a little of the vegetable's
liquid comes out. It isn't as hot as a stir fry (which would burn the
butter) but isn't heading towards sogginess either.) Now add 10 ounces
of sliced mushrooms and an 8 ounce can of Muir Glen tomato sauce. Heat
thoroughly by bringing to a boil quickly and pour the whole mix over the
fish fillets.

--Lia, fond of dishes that don't dirty up too many dishes

Okay, I got rushed and just used the recipe on the back of the
package. Sorry! I know some of you went to some trouble to
answer my query -- I just had a long day.

Anyway, it went like this: season the filets w/ salt and pepper,
dredge in flour, and pan-fry in peanut oil 3 minutes per side.
Remove and plate. Deglaze pan w/ white wine (this was my own
idea), add the juice of a lemon, 4 T butter and 1 T chopped
parsley. Whisk to combine, and pour over fish.

It was *great*. Nice and simple, too.

Anyway: I do thank you for your suggestions, though.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"[The Blues] is the kind of music that doesn't
mince words -- it gets right to it." -Bonnie Raitt

Mark Shaw wrote:

> Anyway, it went like this: season the filets w/ salt and pepper,
> dredge in flour, and pan-fry in peanut oil 3 minutes per side.
> Remove and plate. Deglaze pan w/ white wine (this was my own
> idea), add the juice of a lemon, 4 T butter and 1 T chopped
> parsley. Whisk to combine, and pour over fish.


It is funny how these thing work. Your recipe is very close to the
OTHER way I make tilapia. I was going to mention it. I use an egg wash
to help the seasoned flour stick to the filets, but the rest is the same
as far as the wine and the lemon.

Tilapia is very mild in flavor, if you like it, and tasteless to the
point of insipid, if you don't. I do like it but find that it needs
something to liven it up.

--Lia

In article <JtWLb.15625$5V2.21814@attbi_s53>,
Julia Altshuler > wrote:
>
>Tilapia is very mild in flavor, if you like it, and tasteless to the
>point of insipid, if you don't. I do like it but find that it needs
>something to liven it up.

I love firm-fleshed white fish like tilapia -- I think my
favorite is orange roughy. I typically serve it without
anything overly aggressive, though, to allow the delicate
flavor to come through.

Cod, on the other hand, I make with a fairly hearty jalape¤o-
and-tomato sauce:

Fish:
2 lb cod
1/2 t salt
1/8 t black pepper
1/4 c flour
1/4 c oil

Sauce:
2 jalape¤os, seeded and cut in thin strips
2 medium onions, chopped
2 cloves garlic, minced
2 T olive oil
1 15oz can tomato sauce
1 T lime juice
1 t salt
1/2 t sugar
1/8 t ground cinnamon
1/8 t ground cloves
1/8 t black pepper

1/4 c green olives, sliced

Wilt onions and garlic in olive oil. Add remaining sauce
ingredients, simmer uncovered 5 minutes, and keep warm.

Meanwhile, season fish w/ salt and pepper, dredge in flour,
pan-fry in oil.

Plate, sauce, and garnish with olives.

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Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

Julia Altshuler > wrote in message news:<JtWLb.15625$5V2.21814@attbi_s53>...
> Mark Shaw wrote:
>
> > Anyway, it went like this: season the filets w/ salt and pepper,
> > dredge in flour, and pan-fry in peanut oil 3 minutes per side.
> > Remove and plate. Deglaze pan w/ white wine (this was my own
> > idea), add the juice of a lemon, 4 T butter and 1 T chopped
> > parsley. Whisk to combine, and pour over fish.
>
>
> It is funny how these thing work. Your recipe is very close to the
> OTHER way I make tilapia. I was going to mention it. I use an egg wash
> to help the seasoned flour stick to the filets, but the rest is the same
> as far as the wine and the lemon.
>
> Tilapia is very mild in flavor, if you like it, and tasteless to the
> point of insipid, if you don't. I do like it but find that it needs
> something to liven it up.
>
> --Lia

Hey Everyone!

I'm new here (first post) and since the g/f is cooking tonight for a
change I'd thought I'd get my fix online.

Anyhow, back on topic: Tilapia.

I never thought about this fish much before, reasonably priced generic
white fish but a good friend of mine insisted I try it.

Reasonably priced, tasty and easy to work with.

Honestly, pan fried in a bit of butter with a squeeze of lemon is
great- that's the first way I tried it, but I got a recipe from
epicurious that has quickly made it into high rotation:

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER


Active time: 25 min Start to finish: 25 min
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red),
including seeds
1/2 teaspoon salt

For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped
bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil

Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a
bowl.

Prepare fish:
If using striped bass, score skin in 3 or 4 places with a thin sharp
knife to prevent fish from curling (do not cut through flesh). Pat
fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch
nonstick skillet over moderately high heat until just smoking, then
sauté 3 pieces of fish, turning over once with a spatula, until golden
and just cooked through, 4 to 5 minutes, and transfer to a plate.
Sauté remaining fish in remaining tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.

Try that one- and you'll be hooked on Tilapia.

Another little trick I've picked up when cooking tilapia is fillet
preparation. The fillets have a thicker section and a thinner section-
split down the middle longitudinally- I cut the fillet in half along
the division resulting in two smaller pieces. The thick ones go in the
pan first, and the thinner ones go in the pan after a minute so
everything is done at the same time and the thin section doesn't get
overcooked.

Enjoy!

bRAD

On 2004-01-10, bRAD > wrote:

> I never thought about this fish much before, reasonably priced generic

> Reasonably priced, tasty and easy to work with.

I'm glad it's reasonably priced where you live. Here in the SFBA, the
prices on tilapia have gone completely insane! It used to be you could buy
whole talapia for $4lb. I just saw the weekly stupormarket flyers and one
local store is selling talapia fillets for a freakin' $8lb!! Either they're
on drugs or they think we are. Screw that. For the same price I picked up
some wild Alaskan Chinook salmon fillets.

nb

In article <841Mb.19195$I06.140025@attbi_s01>,
notbob > wrote:

> On 2004-01-10, bRAD > wrote:
>
> > I never thought about this fish much before, reasonably priced generic
>
> > Reasonably priced, tasty and easy to work with.
>
> I'm glad it's reasonably priced where you live. Here in the SFBA, the
> prices on tilapia have gone completely insane! It used to be you could buy
> whole talapia for $4lb. I just saw the weekly stupormarket flyers and one
> local store is selling talapia fillets for a freakin' $8lb!! Either they're
> on drugs or they think we are. Screw that. For the same price I picked up
> some wild Alaskan Chinook salmon fillets.
>
> nb

Whole Tilapia for $4.00 per lb??? :-P
I just paid $4.28 per lb. for Tilapia _fillets_ tonight.
Whole Tilapia is about 1/2 that.

It's becoming a major aquaculture/farmed fish. There is NO excuse
to charge that!

K.

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