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tilapia
I'm cooking this fish tonight for the first time (on sale at my local
foodmarket) - the recipe I'm working with (lime butter - below) calls for fresh thai or serrano chile - don't have that although I do have red pepper flakes, tai curry, cayenne pepper. Would any of those be a decent substitute? 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 Thanks, Elaine |
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elaine wrote:
> I'm cooking this fish tonight for the first time (on sale at my local > foodmarket) - the recipe I'm working with (lime butter - below) calls > for fresh thai or serrano chile - don't have that although I do have > red pepper flakes, tai curry, cayenne pepper. Would any of those be > a decent substitute? (snippage) > Thanks, > > Elaine I don't keep fresh Thai chili's or serrano around; I'd go with the red pepper flakes. However, I love the mild taste of tilapia and it seems to me this would overwhelm it. But you're after something spicy, so go for it. Jill <--has 4 more tilapia fillets in the freezer but tonight I'm going to prepare half of that mako shark steak in a cast iron skillet |
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"jmcquown" > wrote in message
.. . > elaine wrote: > > I'm cooking this fish tonight for the first time (on sale at my local > > foodmarket) - the recipe I'm working with (lime butter - below) calls > > for fresh thai or serrano chile - don't have that although I do have > > red pepper flakes, tai curry, cayenne pepper. Would any of those be > > a decent substitute? > (snippage) > > Thanks, > > > > Elaine > > I don't keep fresh Thai chili's or serrano around; I'd go with the red > pepper flakes. However, I love the mild taste of tilapia and it seems to me > this would overwhelm it. But you're after something spicy, so go for it. Jill, I'm not necessarily looking for something spicy, but when I did a google many recipes suggested adding something with a bit of a 'kick' since this fish could be somewhat bland. I don't know having never made it. I do know that I hate overwhelming tastes; e.g. tomato ketchup!!! So will heed your advice.................thanks! E. |
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elaine wrote:
> "jmcquown" > wrote in message > .. . >> elaine wrote: >>> I'm cooking this fish tonight for the first time (on sale at my >>> local foodmarket) - the recipe I'm working with (lime butter - >>> below) calls for fresh thai or serrano chile - don't have that >>> although I do have red pepper flakes, tai curry, cayenne pepper. >>> Would any of those be >>> a decent substitute? >> (snippage) >>> Thanks, >>> >>> Elaine >> >> I don't keep fresh Thai chili's or serrano around; I'd go with the >> red pepper flakes. However, I love the mild taste of tilapia and it >> seems to me this would overwhelm it. But you're after something >> spicy, so go for it. > > Jill, I'm not necessarily looking for something spicy, but when I did > a google many recipes suggested adding something with a bit of a > 'kick' since this fish could be somewhat bland. > > I don't know having never made it. I do know that I hate overwhelming > tastes; e.g. tomato ketchup!!! So will heed your > advice.................thanks! > > E. When I prepare it, if I'm not grilling it I normally coat in some seasoned breadcrumbs (yeah, you can use Panko; one of these days I'll buy some) and pan-fry it in a combo of butter and oil with a little garlic, splash with lemon before serving. Or, sans crumbs, I've baked it after sprinkling with lemon and season lightly with some dill weed, pepper (I tend to reserve salt for at the table). Jill (who also doesn't care for ketchup - where the heck is Stan Horowitz?) |
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Agree with the choice of red pepper flakes. Be sure to cook them a little
in the butter (so as to infuse a little heat) and them remove them with a spoon. If you're trying to keep it delicate with light heat....you probably don't want to bite into a bunch of pepper flakes. Doug from Massachusetts "elaine" > wrote in message ... > "jmcquown" > wrote in message > .. . > > elaine wrote: > > > I'm cooking this fish tonight for the first time (on sale at my local > > > foodmarket) - the recipe I'm working with (lime butter - below) calls > > > for fresh thai or serrano chile - don't have that although I do have > > > red pepper flakes, tai curry, cayenne pepper. Would any of those be > > > a decent substitute? > > (snippage) > > > Thanks, > > > > > > Elaine > > > > I don't keep fresh Thai chili's or serrano around; I'd go with the red > > pepper flakes. However, I love the mild taste of tilapia and it seems to > me > > this would overwhelm it. But you're after something spicy, so go for it. > > Jill, I'm not necessarily looking for something spicy, but when I did a > google many recipes suggested adding something with a bit of a 'kick' since > this fish could be somewhat bland. > > I don't know having never made it. I do know that I hate overwhelming > tastes; e.g. tomato ketchup!!! So will heed your > advice.................thanks! > > E. > > |
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"jmcquown" > wrote in message .. . > elaine wrote: > > I'm cooking this fish tonight for the first time (on sale at my local > > foodmarket) - the recipe I'm working with (lime butter - below) calls > > for fresh thai or serrano chile - don't have that although I do have > > red pepper flakes, tai curry, cayenne pepper. Would any of those be > > a decent substitute? > (snippage) > > Thanks, > > > > Elaine > > I don't keep fresh Thai chili's or serrano around; I'd go with the red > pepper flakes. However, I love the mild taste of tilapia and it seems to me > this would overwhelm it. But you're after something spicy, so go for it. 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. |
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Sam wrote:
> 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. 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. I haven't tried that recipe, so I can't state whether it's any good, but all the other recipes I've made from that book have been very good indeed. I'd make it a little differently, though: I'd boil the water, add the mustard and sugar, stir to dissolve, and let it sit for about 10 minutes. (This should take away any harsh edge from the mustard as well as dissolving the sugar granules.) Then I'd combine everything as in the recipe. I think that white barbecue sauce was originally intended for chicken or catfish, and as catfish is prone to muddiness, the sauce is probably pretty good at masking the flavor. Bob |
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"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 |
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Probably too late for your dinner, but I agree with the comments about not overdoing it on this delicate fish. Here's something simple we do at home that always gets rave reviews from guests: Cover fillets with very thinly sliced tomatoes. Sprinkle with basil and grated cheese (parm/reg). Broil. Mmmmm. MK |
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In article >,
"Bob" > wrote: > Sam wrote: > > > 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. > > Bob I tried making tilapia at home--the family said it tasted like creek water. Amy |
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elaine wrote:
> "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. >> Sounds like it was very good, Elaine! What did you serve with it? Jill >> 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 |
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Bob wrote:
> Sam wrote: > >> 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. > (snippage) So then why did you buy tilapia if you don't like it? Jill |
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: "jmcquown" > wrote in message : .. . :> elaine wrote: :> > I'm cooking this fish tonight for the first time (on sale at my : local :> > foodmarket) - the recipe I'm working with (lime butter - below) : calls :> > for fresh thai or serrano chile - don't have that although I do : have :> > red pepper flakes, tai curry, cayenne pepper. Would any of those : be :> > a decent substitute? :> (snippage) :> > Thanks, :> > :> > Elaine :> :> I don't keep fresh Thai chili's or serrano around; I'd go with the : red :> pepper flakes. However, I love the mild taste of tilapia and it : seems to me :> this would overwhelm it. But you're after something spicy, so go : for it. : 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. This thread sounds like it's written by a bunch of chile-newbies! Heat isn't a flavor!!! It doesn't matter how hot something is, it won't overpower the flavor of any food. Thinking that it can is in your mind - your mind is processing the hot sensation, and since you're not used to it (a wimp) you're not paying attention to the flavor. The flavor is still there, you're just ignoring it. |
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> wrote in message
... > > : "jmcquown" > wrote in message > : .. . > :> elaine wrote: > :> > I'm cooking this fish tonight for the first time (on sale at my > : local > :> > foodmarket) - the recipe I'm working with (lime butter - below) > : calls > :> > for fresh thai or serrano chile - don't have that although I do > : have > :> > red pepper flakes, tai curry, cayenne pepper. Would any of those > : be > :> > a decent substitute? > :> (snippage) > :> > : 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. > > This thread sounds like it's written by a bunch of chile-newbies! > Heat isn't a flavor!!! It doesn't matter how hot something is, it > won't overpower the flavor of any food. Thinking that it can > is in your mind - your mind is processing the hot sensation, and since > you're not used to it (a wimp) you're not paying attention to the > flavor. The flavor is still there, you're just ignoring it. Actually I am a chile-newbie! My mind just can't seem to get past the burning sensation which deadens all my taste buds. And I'd be the first to admit that when it comes to hot chilis etc., I am definitely a wimp! E. |
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"jmcquown" > wrote in message .. . > > > My tilapia was excellent. I reduced wine, lime juice & zest, garlic, > > butter & shallots. It really complemented the fish which was - yes - > > quite mild. > >> > Sounds like it was very good, Elaine! What did you serve with it? > > Jill > Well I had bought asparagus and was going to make a hollandaise sauce. In the end I decided I had enough sauces so just made a caesar salad and had cauliflower with cheese & breadcrumbs (broiled at the end). Tonight -- asparagus and hollandaise and something else. Veal scallopini I think. E. |
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elaine wrote:
> > wrote in message > ... >> >>> "jmcquown" > wrote in message >>> .. . >>>> elaine wrote: >>>>> I'm cooking this fish tonight for the first time (on sale at my >>>>> local foodmarket) - the recipe I'm working with (lime butter - >>>>> below) calls for fresh thai or serrano chile - don't have that >>>>> although I do have red pepper flakes, tai curry, cayenne pepper. >>>>> Would any of those be a decent substitute? >>>> (snippage) >>>> >>> 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. >> > >> This thread sounds like it's written by a bunch of chile-newbies! >> Heat isn't a flavor!!! It doesn't matter how hot something is, it >> won't overpower the flavor of any food. Thinking that it can >> is in your mind - your mind is processing the hot sensation, and >> since you're not used to it (a wimp) you're not paying attention to >> the flavor. The flavor is still there, you're just ignoring it. > > Actually I am a chile-newbie! My mind just can't seem to get past the > burning sensation which deadens all my taste buds. And I'd be the > first to admit that when it comes to hot chilis etc., I am definitely > a wimp! > > E. I, on the other hand, LOVE chilies, but not when they are so friggin hot (like Dave's Insanity Sauce, which is truly insane) the heat covers covers the taste of everything else. Then what's the point? Just chew on a cayenne pepper and be done with it  Jill |
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Michael L Kankiewicz wrote:
> Probably too late for your dinner, but I agree with the comments > about not overdoing it on this delicate fish. Here's something > simple we do at home that always gets rave reviews from guests: > > Cover fillets with very thinly sliced tomatoes. Sprinkle with basil > and grated cheese (parm/reg). Broil. Mmmmm. > > MK Hey, that's a good idea! Thanks for the idea! kili |
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elaine wrote:
> > wrote in message > ... >> >>> "jmcquown" > wrote in message >>> .. . >>>> elaine wrote: >>>>> I'm cooking this fish tonight for the first time (on sale at my >>>>> local foodmarket) - the recipe I'm working with (lime butter - >>>>> below) calls for fresh thai or serrano chile - don't have that >>>>> although I do have red pepper flakes, tai curry, cayenne pepper. >>>>> Would any of those be a decent substitute? >>>> (snippage) >>>> >>> 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. >> > >> This thread sounds like it's written by a bunch of chile-newbies! >> Heat isn't a flavor!!! It doesn't matter how hot something is, it >> won't overpower the flavor of any food. Thinking that it can >> is in your mind - your mind is processing the hot sensation, and >> since you're not used to it (a wimp) you're not paying attention to >> the flavor. The flavor is still there, you're just ignoring it. > > Actually I am a chile-newbie! My mind just can't seem to get past the > burning sensation which deadens all my taste buds. And I'd be the > first to admit that when it comes to hot chilis etc., I am definitely > a wimp! > > E. No, uh uh! Not as much as *I* am and I'm married to a hot sauce, pepper, chili FREAK. We sometimes end up having to eat separate meals. kili |
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Jill wrote:
> So then why did you buy tilapia if you don't like it? See my posts in the "Invitation to the Great Cooks at RFC" thread; this was a kind of "Iron Chef - Home Edition" thing. Bob |
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Marcella wrote:
> Too bad I didn't know how much you love hot things last night. I made > green chili pork stew. Unfortunately, the green chili my folks have me > was incendiary. After one bite the burning feeling in my mouth was so > strong there was no hope of tasting anything else. Husband and son who > both love hot things more than me both said it was too hot the eat and > enjoy after a couple of bites. No amount of tomatoes could calm it down > enough to enjoy and actually taste. It ended up feeding the garbage > disposal. It's too late NOW to redeem last night's dinner, but if you find yourself in a similar predicament in the future, you can borrow an idea from Indian cooking and serve the stew (or whatever) with some kind of cooling relish, such as a salad of cucumbers and yogurt. Serving steamed rice along with the stew will also help the diners moderate the heat. (Assuming you don't want to tame the flames with beer, that is...) Bob |
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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 |
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In article
>, Michael L Kankiewicz > wrote: > 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 The tilapia was purchased frozen from P&C. I've had tilapia at other times and I've really enjoyed it--but this wasn't one of those times. Amy Thanks for the link, but DH says to stick to haddock. |
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