Tilapia, How Do You Fix?

Skiptown · 02-10-2007

Whats your favorite way to fix Tilapia. We are going to BBQ some tonite but are looking for other great ways to fix it. Don't know why it took so long for us to discover this fine tasting fish. We buy the flash frozen fillets from Costco.
JESUS Where are you?

cmsitaly · 02-10-2007

I usually dredge in a little seasoned flour and saute in butter, lemon and maybe some white wine. Super easy.

Luv2Dance · 02-10-2007

Quote:

Originally Posted by cmsitaly

I usually dredge in a little seasoned flour and saute in butter, lemon and maybe some white wine. Super easy.

Yep, that is what we do too.

eccentrictinker · 02-10-2007

Tilapia filets are usually very thin so watch the time on the grill. Just a little too much time they get tough.

Another method we use is to pat some panko crumbs on the wet filet and then saute them in butter and herbs. Great for a quick meal.
.

Softy57 · 02-10-2007

My grand-dau will eat these once a week. I usually bake for 15 min with either a tablespoonfull of salsa over it and a sprinkle of grated parmesan cheese. Or mix 2 Tabs. Mayo with one Tab Deli/hot mustard,spread on fillets and dust with grated parmesan.[for 2 fillets] For the grill,marinate in lime juice,and 2 Tabs. Chili sauce,1 Tab. olive oil,ground pepper. Grill very lightly or use foil. enjoy.

Luv2Dance · 02-10-2007

Quote:

Originally Posted by Softy57

My grand-dau will eat these once a week. I usually bake for 15 min with either a tablespoonfull of salsa over it and a sprinkle of grated parmesan cheese. Or mix 2 Tabs. Mayo with one Tab Deli/hot mustard,spread on fillets and dust with grated parmesan.[for 2 fillets] For the grill,marinate in lime juice,and 2 Tabs. Chili sauce,1 Tab. olive oil,ground pepper. Grill very lightly or use foil. enjoy.

Now THAT sounds good!

Jacko · 02-10-2007

We serve it every now and then at our restaurant...here are few recipes from Googleland....

Luv2Dance · 02-10-2007

Quote:

Originally Posted by Jacko

We serve it every now and then at our restaurant...here are few recipes from Googleland....

You should be nominated for next year's awards as Chief Googler.

Skiptown · 02-10-2007

Ok here is what we did. We had three fillets and each had its own foil pouch. All had a bit of white wine, a bit of butter, a little lime squeezed over the top and a sprinkle of season salt. We then put a bit of cajun seasoning one one, a bit of ancho chili seasoning on another and some fresh crushed garlic on the last one. I then put a bit of Alder chips in a smokonig pan on the grill. When the chips started to smoke I put the foil packs on but left about a 1/4 inch crack open along the length of the packet. Cooked them for 4 minutes and turned them for about 4 more minutes. We tried each and decided that we liked the garlic only seasoned to be the best. All were very good and maybe could be easily tweeked.
We use Penzeys seasonings and find them about the best for your money spent.

maliasma · 02-13-2007

Mmm...Tilapia!
We either fry it in beer batter or...
We make Tilapia Parmesean (baked with a nice crust of grated parmesean cheese...yum!) or Tilapia Rockafellar (much the same as Oysters Rockafellar).
I, personally, love the Tilapia Rock...my mother-in-law made it for us once and we've been hooked on it since.

lolabella · 02-13-2007

I get mine already coconut encrusted from the fresh fish department. I put them in aluminum foil and baked for about 20 minutes. Yum-o!!

cmsitaly · 02-13-2007

Quote:

Originally Posted by lolabella

I get mine already coconut encrusted from the fresh fish department. I put them in aluminum foil and baked for about 20 minutes. Yum-o!!

That sounds Yum-O

I forgot to add earlier I make ceviche with it too

jamesblonde · 02-13-2007

I do them two ways. One is with Panko crumbs, sauteed in olive oil, the other is seasoned with salt, pepper and a little italian seasoning. I sautee that in olive oil and add sliced zucchini and cut up fresh tomatoes. I sprinkle a little parmesean over that. It's very good, and very easy.

Luv2Dance · 02-13-2007

Quote:

Originally Posted by lolabella

I get mine already coconut encrusted from the fresh fish department. I put them in aluminum foil and baked for about 20 minutes. Yum-o!!

That sounds so good.

Sold on Sol · 02-13-2007

Quote:

Originally Posted by maliasma

Mmm...Tilapia!
We either fry it in beer batter or...
We make Tilapia Parmesean (baked with a nice crust of grated parmesean cheese...yum!) or Tilapia Rockafellar (much the same as Oysters Rockafellar).
I, personally, love the Tilapia Rock...my mother-in-law made it for us once and we've been hooked on it since.

I'd love to try the Tilapia Rock, that sounds great.

02-10-2007	#1 (permalink)
Skiptown reposado Join Date: Jan 2006 Location: Where the Columbia and Snake Meet Posts: 1,382	Tilapia, How Do You Fix? Whats your favorite way to fix Tilapia. We are going to BBQ some tonite but are looking for other great ways to fix it. Don't know why it took so long for us to discover this fine tasting fish. We buy the flash frozen fillets from Costco. JESUS Where are you?

02-10-2007	#5 (permalink)
Softy57 añejo Join Date: Jan 2004 Location: Massachusetts,U.S.A. Posts: 1,697	Yum My grand-dau will eat these once a week. I usually bake for 15 min with either a tablespoonfull of salsa over it and a sprinkle of grated parmesan cheese. Or mix 2 Tabs. Mayo with one Tab Deli/hot mustard,spread on fillets and dust with grated parmesan.[for 2 fillets] For the grill,marinate in lime juice,and 2 Tabs. Chili sauce,1 Tab. olive oil,ground pepper. Grill very lightly or use foil. enjoy.

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02-10-2007	#2 (permalink)
cmsitaly añejo Join Date: Jan 2005 Location: Indianapolis Posts: 2,985	I usually dredge in a little seasoned flour and saute in butter, lemon and maybe some white wine. Super easy.

02-10-2007	#4 (permalink)
eccentrictinker life=playa Join Date: Jan 2006 Location: Minneapolis, Minnesota Posts: 759	Tilapia filets are usually very thin so watch the time on the grill. Just a little too much time they get tough. Another method we use is to pat some panko crumbs on the wet filet and then saute them in butter and herbs. Great for a quick meal. .

02-10-2007	#7 (permalink)
Jacko añejo Join Date: Dec 2004 Posts: 17,257	We serve it every now and then at our restaurant...here are few recipes from Googleland....

02-10-2007	#9 (permalink)
Skiptown reposado Join Date: Jan 2006 Location: Where the Columbia and Snake Meet Posts: 1,382	Ok here is what we did. We had three fillets and each had its own foil pouch. All had a bit of white wine, a bit of butter, a little lime squeezed over the top and a sprinkle of season salt. We then put a bit of cajun seasoning one one, a bit of ancho chili seasoning on another and some fresh crushed garlic on the last one. I then put a bit of Alder chips in a smokonig pan on the grill. When the chips started to smoke I put the foil packs on but left about a 1/4 inch crack open along the length of the packet. Cooked them for 4 minutes and turned them for about 4 more minutes. We tried each and decided that we liked the garlic only seasoned to be the best. All were very good and maybe could be easily tweeked. We use Penzeys seasonings and find them about the best for your money spent.

02-13-2007	#10 (permalink)
maliasma reposado Join Date: Feb 2006 Location: Virginia Beach, VA Posts: 1,048	Mmm...Tilapia! We either fry it in beer batter or... We make Tilapia Parmesean (baked with a nice crust of grated parmesean cheese...yum!) or Tilapia Rockafellar (much the same as Oysters Rockafellar). I, personally, love the Tilapia Rock...my mother-in-law made it for us once and we've been hooked on it since.

02-13-2007	#11 (permalink)
lolabella Playa'd Join Date: Jul 2002 Location: In Limbo Posts: 4,210	I get mine already coconut encrusted from the fresh fish department. I put them in aluminum foil and baked for about 20 minutes. Yum-o!!

02-13-2007	#13 (permalink)
jamesblonde No longer an intern Join Date: Sep 2005 Location: South of Seattle Posts: 7,454	I do them two ways. One is with Panko crumbs, sauteed in olive oil, the other is seasoned with salt, pepper and a little italian seasoning. I sautee that in olive oil and add sliced zucchini and cut up fresh tomatoes. I sprinkle a little parmesean over that. It's very good, and very easy.

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