Something.. spicy.. something tasty..

[Evil_Frisky]

Anyone have a good Tilapia recipe...

I've only ever had it at resturants so I'm oblivious as to how to prepare it.

Gimme something good

 

[hardrock]

I always see it at the grocery store, but never had it. What would you compare it to?

 

[Evil_Frisky]

I always see it at the grocery store, but never had it. What would you compare it to?

hmm.. not sure. I don't eat many different types of fish.. usually Salmon, Tuna, and Tilapia.. Of the three I prefer the Tilapia. IMO it doesn't have the fishy after taste to it...

The two times I've had it was at an Italian Resturant and it was Pecan encrusted and it had some type of sauce.. not sure what it was.

 

[Ulcasterdropout]

It's a lean, sweet fish. I normally use some olive oil, garlic, butter, and lemon.
Trying any kinda canjun spice drys the suckers out quick.
Bump for Chef Smooooove

 

[Evil_Frisky]

It's a lean, sweet fish. I normally use some olive oil, garlic, butter, and lemon.
Trying any kinda canjun spice drys the suckers out quick.
Bump for Chef Smooooove

Sounds yum...

yea I have tons of spices but I don't want just do the norm and experiment.

YES... Cheffy Smooove....... Get in here!

 

[wnt2bBeast]

i prefer blackened cajun tuna
but swordfish is awesome too

 

[big4life]

The pecan crust is easy to make. All you need is the following.

1 cup crushed pecans
1 cup bread crumbs
flour
1 egg, whipped

Mix the bread crumbs and pecans together.

Season the fish first with salt, pepper, cayenne pepper, and cumin. Then dip the fish in the flour, then the egg, then coat it with the pecan/bread crumb mix. Then cook it in veg or olive oil. It's also very good for strips of chicken breasts.

 

[Evil_Frisky]

The pecan crust is easy to make. All you need is the following.

1 cup crushed pecans
1 cup bread crumbs
flour
1 egg, whipped

Mix the bread crumbs and pecans together.

Season the fish first with salt, pepper, cayenne pepper, and cumin. Then dip the fish in the flour, then the egg, then coat it with the pecan/bread crumb mix. Then cook it in veg or olive oil. It's also very good for strips of chicken breasts.

THANK YOU ............

I'll be doing this for supper..

 

[dirty~d~]

Damn that sounds good. I've seen it at the Farmer's Market downtown, but I've never thought to try it. Thanks for the idear Frisky.

 

[DIVISION]

I don't know what Tilapia is, nor how to prepare it.......

So what can I do? But STAY TRUE sippin' 22's of brew?




DIV

 

[big4life]

I also like to use old bay seasoning on fish that I cook.

 

[DIVISION]

I also like to use old bay seasoning on fish that I cook.

Throw a bunny slipper in there, I'm sure that shit will be ON POINT!



DIV

 

[ChefWide]

Throw a bunny slipper in there, I'm sure that shit will be ON POINT!


DIV

... or even en pointe!

You cullinary punster, you!

CaramelGirl, you doing that egg dippy thing? will surely be crunchy as could be, big4life has you on what is known as the StandardAmericanBreading Procedure, flour, egg, coating.... you good with that? or still up in the air?

 

[Ulcasterdropout]

You people should try some cajun Bullhead...damn good

 

[Evil_Frisky]

... or even en pointe!

You cullinary punster, you!

CaramelGirl, you doing that egg dippy thing? will surely be crunchy as could be, big4life has you on what is known as the StandardAmericanBreading Procedure, flour, egg, coating.... you good with that? or still up in the air?

Whatcha got Cheffy... I Love the Pecan crunch.. but I also have a few fillets to cook up. I'd like to try something different

Gimme Gimme Gimme

 

[ChefWide]

Whatcha got Cheffy... I Love the Pecan crunch.. but I also have a few fillets to cook up. I'd like to try something different

Gimme Gimme Gimme

Easy easy easy stuff, typing hurts a bit tonight...

you like olives? good green olive tepanade in a jar from the grocery store, take some of your bread crumbs( buy 'Panko' japanese bread crumbs, they kick the Llamas ass) big health tablespoon of the tepanade mixed with the bread crumbs, drizzle in just enough virgin olive oil to make the mixture like moist sand: everything is best moist... but you know that already...

Preheat your oven to 400.

Rough chop some ripe ripe plum tomatos, into a glass bowl, pinch of sea salt, pinch of fresh ground black pepper, some crushed corriander seeds and a big squeeze of fresh lemon juice, watch out for seeds. A couple tablespoons of great virgin olive oil. Mix it good with a whisk to crush up the tomatos a bit. you can do this early in the day and let it sit at room temp for a few hours to let the flavors fornicate. They will be happy flavors. You can do it rough and fast too and not let it sit, not better, just different.

Take frying pan that is oven safe, on the fire, medium heat. Get the pan hot with a little oil, very little, but not smoking hot, on one side of the filet for a minute or so depending on thickness, flip it over, spoon on some of your moisty olivey bread crumbs, a nice pile, about an inch thick, quick put the whole pan in oven.

5-7 minutes or when the top of the crumbs are deep golden brown... not black, out they come. Big dinner plate with baby spinach on it, you can get it prewashed and clean in cello bags just about anywhere these days. Spoon some of the Fresh Tomato 'Baragyuls' around the spinach and the plate. Any crumbs that hit the pan are going to be over done, so just scoop out the fish and lay in a bed of baby spinach. Carefull here, use a good spatula so you don't knock off the crumb topping.

Soooo.. you have fresh olivey crunchy crumb topping on Tilapia with a Baby spinach salad and Plum tomato baragyuls... medium low carb, pretty high fat but you have to live, right? Super quick, no labor sauce and very pretty.

questions? ask the chef.

 

[ChefWide]

oh... wine or beer?

 

[velvett]

I take Goya salsa spoon some over the top on the fish, put it on some foil, make a tent and pop it in the oven to bake. Serve with fresh cilantro over a rice with sauteed diced zuchini and chopped baby bok choy.