Cooking Resources

redmike · 10-12-2008, 12:57 PM

Hi,

I was near a fish market today and brought 2 whole tilapia.

They're about 1 1/2lbs each and have the heads and tails on but they've been scaled and cleaned.

Any ideas on how to cook them?

I quite like spicy fish but it doesn't have to be.

thanks,

Mike

GhettoRacingKid · 10-12-2008, 01:25 PM

you can put a nice spicy rub and pan sear it in some butter and oil

you can do anything with it.

Uncle Bob · 10-12-2008, 01:30 PM

Mike the first thing that came to my mind was Cafish Courtbouillon (COO-be-yahn) Not to be confused with the classic French Court-Bouillon. In my area Catfish, and Redfish are two of the most popular fish used...Sometimes Red Snapper...really any fish so I don't see why Tilapia wouldn't work.

Cut the heads & tails off for stock...Cut a filet off one side. From here Google Catfish or Refish Courtbouillon for various recipes, and methods...they are numerous. You can adapt the recipes to the ingredients available to you...

Have Fun & Enjoy!!

BreezyCooking · 10-12-2008, 01:51 PM

If you like spicy fish, I would leave the heads & tails on & cook them Asian-style - either wok-fried or steamed with a spicy sauce. That's actually my favorite way to enjoy bass-type whole white-fleshed fish like Tilapia. I don't have any recipe available that isn't copyrighted, but I'm sure their must be hundreds on the internet.

redmike · 10-13-2008, 04:19 AM

Quote:

Originally Posted by BreezyCooking

If you like spicy fish, I would leave the heads & tails on & cook them Asian-style - either wok-fried or steamed with a spicy sauce. That's actually my favorite way to enjoy bass-type whole white-fleshed fish like Tilapia. I don't have any recipe available that isn't copyrighted, but I'm sure their must be hundreds on the internet.

thanks, but nearly all of them are for filleted fish ..

redmike · 10-13-2008, 04:20 AM

Quote:

Originally Posted by BreezyCooking

If you like spicy fish, I would leave the heads & tails on & cook them Asian-style - either wok-fried or steamed with a spicy sauce. That's actually my favorite way to enjoy bass-type whole white-fleshed fish like Tilapia. I don't have any recipe available that isn't copyrighted, but I'm sure their must be hundreds on the internet.

thanks,

I'll try that at will look on the web now to see how long to bake them for.

redmike · 10-13-2008, 04:21 AM

thanks for all the replies. I'll cook the fish today and see how they turn out ...

BreezyCooking · 10-13-2008, 07:04 AM

Quote:

thanks, but nearly all of them are for filleted fish ..

Really? Then you must be searching with the wrong wording. Do searches using "Cooking Whole Tilapia", "Cooking Whole Tilapia Asian-Style", & "Cooking Whole Fish". Lots of interesting recipes & suggestions for both Tilapia specifically & cooking whole fish in general.

Kuijt · 10-13-2008, 11:43 AM

Quote:

Originally Posted by redmike

thanks,

I'll try that at will look on the web now to see how long to bake them for.

same as the other basses..not to long, so they are to dry

mbasiszta · 10-27-2008, 08:06 AM

Quote:

Originally Posted by Uncle Bob

Mike the first thing that came to my mind was Cafish Courtbouillon (COO-be-yahn) Not to be confused with the classic French Court-Bouillon. In my area Catfish, and Redfish are two of the most popular fish used...Sometimes Red Snapper...really any fish so I don't see why Tilapia wouldn't work.
Cut the heads & tails off for stock...Cut a filet off one side. From here Google Catfish or Refish Courtbouillon for various recipes, and methods...they are numerous. You can adapt the recipes to the ingredients available to you...

Have Fun & Enjoy!!

This reference to Courtbouillon was a revelation for me. Thanks Uncle Bob. Reputation points to you.
Chau,
Marty