You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Is Talapia a good alternative to Red Snapper? If not, any recomendations? TIA
- Thread starter barb_b
- Start date
Texture and taste-wise, Tilapia is an excellent choice. However, here's a link to an article that
made me think twice about using it any more. Apparently it does not have the healthy benefits of non-farmed fish. I was really disappointed to learn of this, as I can buy local Tilapia farmed in the next state, as opposed to imported, and it is very fresh and flavorful. Don't know what else to recommend.
http://health.usnews.com/articles/health/healthday/2008/07/11/popular-tilapia-might-not-help-heart.html
made me think twice about using it any more. Apparently it does not have the healthy benefits of non-farmed fish. I was really disappointed to learn of this, as I can buy local Tilapia farmed in the next state, as opposed to imported, and it is very fresh and flavorful. Don't know what else to recommend.
http://health.usnews.com/articles/health/healthday/2008/07/11/popular-tilapia-might-not-help-heart.html
barbara-in-va
Well-known member
Barb, what about cod-it is very mild, flakey and reasonably priced, we love it.
Do you have a specific recipe? I'm not crazy about the flavour of tilapia. There are some Caribbean
fishes that are very similar to snapper. And some North Atlantic fishes, I think, that are variations of snapper.
I think the fishes that are so mild in flavour are sole, cod, haddock, halibut...white fleshy but the last 3 are heavier in texture.
fishes that are very similar to snapper. And some North Atlantic fishes, I think, that are variations of snapper.
I think the fishes that are so mild in flavour are sole, cod, haddock, halibut...white fleshy but the last 3 are heavier in texture.
Marg, I was giving thought to two different recipes; rec: Red Snapper with Lobster Crepes from
12 grapes. Link is the segment I saw on TV on Sunday...Looked really good! (There is a video clip, which I hope shows the end result)
(Want to use up all of FILs palicsinta!)
Red Snapper with Lobster Crepes
1 Fresh Red Snapper Filet (8-oz.)
Lobster Crepes (2)
Lobster Sauce (4-oz.)
Fried Leeks (4-oz)
Salt
Pepper
Flour
Olive oil
1. Skin Red Snapper filet
2. Dredge in flour, enough to coat both sides
3. Heat oil in saute pan; add Red Snapper; saute on high heat 30 seconds per side; set aside 4. Place Red Snapper on over-proof tray; season with salt and pepper
5. Place crepes on same tray.
6. Place in preheated 400 degree oven for 12 minutes
7. Bring lobster sauce to a gentle boil, then turn off; keep warm
8. Ladle lobster sauce onto center of plate
9. Place both crepes in center of sauce.
10. Cut Red Snapper Filet in half and top the crepes.
11. Top snapper with handful of fried leeks.
Lobster Crepes (Yield 2 Crepes)
Crepes (2)
Mascarpone Cheese 2 tbs.
Lobster meat, chopped 4 oz.
Corn kernals, fresh 2 oz.
Blanches fresh spinach 4 oz.
Chervil, chopped pinch
1. Blanch spinach and cool
2. Place 2 crepes flat onto cutting board
3. Layer remaining ingredients, one at a time, onto crepes; mascarpone cheese, lobster, corn, spinach, pinch of chopped chervil
4. Fold each side of crepe into the middle and roll
Lobster sauce
Heavy cream 2 cups
Lobster stock 2 cups
Butter 2 oz.
1. Reduce heavy cream by half
2. Add lobster stock, then reduce by half again
3. Add butter and stir gently
Fried Leeks
1 Fresh Leek
Corn starch
Salt and pepper
1. Use only the white part of the leeks.
2. Cut in half and Julienne
3. Toss sliced leeks in cornstarch, enough to coat
4. Deep fry to a golden brown, about 1 minute
Note: 12 Grapes chef makes his own lobster stock; as a shortcut, you can buy lobster broth or lobster base
http://abclocal.go.com/wabc/story?section=news/neighborhood_eats&id=6742479
12 grapes. Link is the segment I saw on TV on Sunday...Looked really good! (There is a video clip, which I hope shows the end result)
(Want to use up all of FILs palicsinta!)
Red Snapper with Lobster Crepes
1 Fresh Red Snapper Filet (8-oz.)
Lobster Crepes (2)
Lobster Sauce (4-oz.)
Fried Leeks (4-oz)
Salt
Pepper
Flour
Olive oil
1. Skin Red Snapper filet
2. Dredge in flour, enough to coat both sides
3. Heat oil in saute pan; add Red Snapper; saute on high heat 30 seconds per side; set aside 4. Place Red Snapper on over-proof tray; season with salt and pepper
5. Place crepes on same tray.
6. Place in preheated 400 degree oven for 12 minutes
7. Bring lobster sauce to a gentle boil, then turn off; keep warm
8. Ladle lobster sauce onto center of plate
9. Place both crepes in center of sauce.
10. Cut Red Snapper Filet in half and top the crepes.
11. Top snapper with handful of fried leeks.
Lobster Crepes (Yield 2 Crepes)
Crepes (2)
Mascarpone Cheese 2 tbs.
Lobster meat, chopped 4 oz.
Corn kernals, fresh 2 oz.
Blanches fresh spinach 4 oz.
Chervil, chopped pinch
1. Blanch spinach and cool
2. Place 2 crepes flat onto cutting board
3. Layer remaining ingredients, one at a time, onto crepes; mascarpone cheese, lobster, corn, spinach, pinch of chopped chervil
4. Fold each side of crepe into the middle and roll
Lobster sauce
Heavy cream 2 cups
Lobster stock 2 cups
Butter 2 oz.
1. Reduce heavy cream by half
2. Add lobster stock, then reduce by half again
3. Add butter and stir gently
Fried Leeks
1 Fresh Leek
Corn starch
Salt and pepper
1. Use only the white part of the leeks.
2. Cut in half and Julienne
3. Toss sliced leeks in cornstarch, enough to coat
4. Deep fry to a golden brown, about 1 minute
Note: 12 Grapes chef makes his own lobster stock; as a shortcut, you can buy lobster broth or lobster base
http://abclocal.go.com/wabc/story?section=news/neighborhood_eats&id=6742479
Wow...sounds and looks like it's worth a trip. I saw grouper in my supermarket last
week. It is similar. But it you are pairing it with lobster in this way, maybe sole. They are often used together since the flavour of the sole is so mild. That's what I'd use and I'd look for a thick enough cut that it would hold together fairly well.
This looks like a very elegant dish; I think your guests would have smiles on their faces.
week. It is similar. But it you are pairing it with lobster in this way, maybe sole. They are often used together since the flavour of the sole is so mild. That's what I'd use and I'd look for a thick enough cut that it would hold together fairly well.
This looks like a very elegant dish; I think your guests would have smiles on their faces.