ISO: ISO: Tillapia recipes? Or if you could direct me to a thread.

In Search Of:
dawn_mo

dawn_mo

Well-known member
I just bought a 4 pound bag of individually frozen filets and would like to make some. Has anyone cooked it on the grill or is it too delicate? TIA

 
Tilapia is my go to fish for most times and is what I use blackened on

the Caesar Salad in the post above. It is a delicious white fish and is pretty delicate. I have never grilled it and I'm not sure how it would do. Sandy in Fl. does a lot of fish I think and she loves her grill so I wonder if she might be more help.

 
Hard to do on the grill but in a basket it can be done. Dip

in melted butter, then potato flakes and sauté. Or just flour and sauté. We love it.
It's a mild white fish with a bit of a firmer texture than flouder for example. It can be done in a tomato sauce as you might do for snapper==won't be nearly the same, but still quite good.
Fish taco!!

 
I make 'crispy' tilipia all the time, blackened too

This is how I make my crispy crust:

I make a coating mixture of crushed homemade crouton, panko (not crushed) and some flour (sorry, no measurements). Then I dip the fillets in egg whites then the mixture and pan saute. They key to a really crispy crust it to do most of the cooking on the first side; then when you flip it, it only takes another minute or two (depending on thickness).

I also usually break the fillets in two since one side is usually much thicker and takes longer to cook.

 
Larry doesn't like talapia because of "the taste." Which confuses me, because it doesn't seem to

have a taste. It's...neutral.

I pan-fry with a bit of butter and add Ginger/Garlic salad dressing. I know...sounds weird, but there is this brand of dressing here in Florida (Makoto) that has a boatload of crushed ginger and garlic at the neck of the bottle and I just love it spread on the firsh on a bed of greens.

It's sold in the Produce Section of Publix.

http://makotodressing.com/makoto-salad-dressing-products.html

 
This REC frm Pat-NoCal was delicious! Spicy Sauteed Fish w/ Olives & Cherry Tomatoes.

Spicy Sauteed Fish with Olives and Cherry Tomatoes

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets (Pat’s note: cod is good too)
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

Makes 4 servings.

Source: 5/02 Bon Appetit
http://www.epicurious.com/recipes/food/views/106470

Pat’s notes: Delicious and so easy. Sometimes I use good canned tomatoes.

http://www.epicurious.com/recipes/food/views/106470

 
I've seen that brand and just the other day I was standing there looking

at the different brands. I always make my own dressings but I told John that day that I would like to get something just have one on hand but it just seemed daunting to me. I guess I make my own because I never like anything. But there are so many now and I'm sure some are very good. Would you use that Ginger/Garlic on a salad as well? And any other that you like that maybe I can try?

 
thanks for this reminder Barb. I have a nice chunk of halibut that would be perfect for this on Sun

 
Tilapia Fish Cakes

* Exported from MasterCook *

Tilapia Fish Cakes


4 medium tilapia fillets -- (about 1-1 1/2 lbs)
a few tablespoons olive oil
a few pinches of coarse salt
freshly ground black pepper
1/4 cup Greek yogurt
1 large egg
3 tbsp fresh chopped chives
1 tablespoon fresh chopped oregano -- or basil
1 tbsp wholegrain dijon mustard
1 teaspoon old Bay Seafood seasoning
2/3 cup panko breadcrumbs
oil (for frying)

Heat the grill on HIGH. Drizzle a little oil over a piece of foil large enough to hold the tilapia in a single layer. Salt and pepper the tilapia and arrange over the foil in a single layer. Drizzle a little oil over top and move the foil and fish on to the barbecue. Grill over medium heat for about 10 minutes until the fish is cooked through and opaque. Set aside to cool slightly. Alternatively, you can bake the fish in the oven at 350 degrees for about 20 minutes.

Once the fish has cooled, flake it into small pieces. In a small bowl, beat together the yogurt, egg, chives, oregano, old bay, and mustard. Pour the mixture over the flaked tilapia and gently stir it altogether along with the panko breadcrumbs. Moisten hands with cold water and shape into 8-10 patties. Place on foil-lined pan and chill them, covered, for at least 30 minutes. (Can chill overnight.)

Heat the oil in a frying pan. Without overcrowding in the pan, fry a few fish cakes at a time for 3-5 minutes per side until they are golden and cooked completely. Remove from pan to a plate lined with a paper towel. Fry remaining fish cakes and serve with aioli or sweet chili sauce.

These can also be broiled instead of frying.



Note: These freeze well. If freezing before frying, thaw in refrigerator and cook as directed. If freezing after frying, let cool and wrap. Heat frozen cakes on foil-lined baking sheet at 350 degrees for 30 minutes until warm.


Yield:
"8 fish cakes"
- - - - - - - - - - - - - - - - - - -

 
The April issue of Cooking Light has a feature on tilapia. Here are 3 recipes with good reviews. If

you want more, search on myrecipes.com.

 
You must log in or register to reply here.
Back
Top