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Old 01-07-2010, 10:23 AM   #1
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Help Please, Tilapia

Ok here goes.


Last night I made a Tilapia fillet with foil wrap, and it turned out great, however there was a lot of juice left over from the oil, cilantro, Anyways I was wondering the next time I cook my fish again this way how can I make it so there isn't a lot of liquid?


Also The fish was cooked properly but it was soft and broke apart, i would like a nice little crust on the top of the fish next time I make it this way.

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Old 01-07-2010, 10:42 AM   #2
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It's not possible to get a crust on the fish when cooking it in this manner. It will always turn out soft.

I would have to see the recipe you followed to make a suggestion how to end up with less liquid in your packet. My first guess would be to add less in the first place. Second, be sure you dry your fillet very well before placing it into the packet. The more liquid that goes in, the more will come out.
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Old 01-07-2010, 10:56 AM   #3
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Quote:
Originally Posted by ChefJune View Post
It's not possible to get a crust on the fish when cooking it in this manner. It will always turn out soft.

I would have to see the recipe you followed to make a suggestion how to end up with less liquid in your packet. My first guess would be to add less in the first place. Second, be sure you dry your fillet very well before placing it into the packet. The more liquid that goes in, the more will come out.
Thank you ChefJune, I will post the recipe later today.

I can tell you it has cilantro, shallots, garlic, eevo, dill weed, black pepper, carrots & corn. The shallots acted as a tribet so the fish didn't sit directly on the foil it self.
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Old 01-07-2010, 12:59 PM   #4
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I think if the fish broke apart, you probably overcooked it a bit.
Foil cooking seals in the juices, so all that moisture in the fish that
cooks out doesn't get a chance to evaporate as steam.
Add some Ramen noodles to the bottom of the packet
next time. They will cook in the juices and are quite yummy!
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Old 01-07-2010, 01:44 PM   #5
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talapia is a soft fish which breaks apart easily. each filet has a long and short half which differ in texture slightly as well, the short half being softer. The firmest I've gotten this fish was by grilling it:

I lay a strip of heavy duty foil (lightly spritzed with oil) down the center of my kettle grill and put several lilghtly marinated talapia filets on and used the kettle cover. I took them off in under 7 minutes. The heat of the covered kettle grill dried them out a little (desirable for this fish) Puting the fish directly on the grate would have been a disaster.
They were nicely flavored and cooked.
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Old 01-07-2010, 02:53 PM   #6
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Why would you marinate a fish as delicate as tilapia? White fish is not meant to be marinated. You just season it before cooking. Marinating it contributes to its falling apart.
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Old 01-07-2010, 03:26 PM   #7
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Tilapia... soft and absolutely no flavor... yuck!

Some people say it's a blank canvas... I say it's a waste of time!
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Old 01-07-2010, 10:17 PM   #8
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Actually, I marinate tilapia quite a bit, especially for my fish tacos, and it doesn't
fall apart. I still say its overcooked if it falls apart.
Marinate catfish and other white fish too, no fall apart there.
Perhaps I like my fish medium rare?
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Old 01-07-2010, 10:57 PM   #9
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I understand your comment ChefJune, and I certainly wouldn't marinate halibut or cod, sole etc. But I haven't found talapia having the quality of texture or flavor of those other fish. So a little brush of ginger soy goes a long way to helping the fish. Perhaps it is because I have only bought it at my supermarket and not a seafood purveyor (where it probably gets better handling and costs more.) I haven't thought that worth the $$. But if you recommend it, I would give it a try.
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Old 01-07-2010, 11:33 PM   #10
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I'm with you, Selkie. As far as I'm concerned the only good tilapia is a flounder. Or sole.
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