"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 07-22-2012, 09:14 PM   #31
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Coballs View Post
Ok so I just bought frozen tilapia. How do you guys recommend cooking it?
How to Make Fish à la Meunière - Sautéed Fish with Butter, Lemon and Parsley

Serve it with some rice and sautéed or steamed vegetables.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-24-2012, 11:47 AM   #32
Assistant Cook
 
Coballs's Avatar
 
Join Date: Jul 2012
Location: Philadelphia
Posts: 39
Ok so I cooked my piece of tilapia yesterday and it came out tasting perfectly fine, but didn't expect the texture I got. So I was wondering if the outcome was normal or not, ill explain my steps.

Defrosted the frozen fish, heated the pan with vegetable oil, season the fish with salt and pepper, and some herbs, cooked for about 8 minutes.

It came out almost like it was fried with flour on it, thick brown crust, which I actually enjoyed. But I expected it to be just the soft skin. Any clue to why this happened?
__________________

__________________
Coballs is offline   Reply With Quote
Old 07-24-2012, 11:52 AM   #33
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Sounds like you got a nice sear on it, that's what you want.
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 07-24-2012, 12:08 PM   #34
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Coballs View Post
It came out almost like it was fried with flour on it, thick brown crust, which I actually enjoyed.
You might like the Meuniere method, about the same but using butter (a bit richer tasting than oil).
__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-24-2012, 12:13 PM   #35
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Quote:
Originally Posted by Greg Who Cooks View Post
You might like the Meuniere method, about the same but using butter (a bit richer tasting than oil).
Very true, and a nice way to elevate something simple, into something very nice. Add in a sprig or two of fresh herbs, and baste the fish with the butter as it goes, you could make a belt buckle taste good this way.
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 07-24-2012, 12:14 PM   #36
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Quote:
Originally Posted by TATTRAT View Post
Very true, and a nice way to elevate something simple, into something very nice. Add in a sprig or two of fresh herbs, and baste the fish with the butter as it goes, you could make a belt buckle taste good this way.
Yes, but the belt itself will be undercooked.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 07-24-2012, 01:23 PM   #37
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by TATTRAT View Post
Very true, and a nice way to elevate something simple, into something very nice. Add in a sprig or two of fresh herbs, and baste the fish with the butter as it goes, you could make a belt buckle taste good this way.
I particularly like the sauce a la minute. The cooking method and sauce are so simple that all can be done in mere minutes, yet the end result is delicate and delicious.

I like to serve it with lime wedges and capers.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-24-2012, 03:57 PM   #38
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
Quote:
Originally Posted by Coballs View Post
Do not, but when I move to Fort Myers in September my friend is going to show me the ropes. I'm looking forward to kicking back relaxing, drinking some beer and catching some feisty fish.
When you get here, if you don't have luck yourself, check out Andy's Island Seafood on Pine Island Road in Matlacha, just a skip and a jump from Ft. Myers. I believe the fish he sells is locally caught, and while it's not cheap, it's reliable. They make a mean seafood chowder in the wintertime.

Oh, and when I make fish tacos with tilapia (notwithstanding Tatt's advice; think monkey poop coffee), I season the filets and roll them in cornmeal. Fry in canola oil - for thin ones just a few minutes. If the oil's good and hot, they shouldn't stick.

C'mon down!
__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 07-24-2012, 04:01 PM   #39
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,777
Quote:
Originally Posted by tinlizzie View Post
When you get here, if you don't have luck yourself, check out Andy's Island Seafood on Pine Island Road in Matlacha, just a skip and a jump from Ft. Myers. I believe the fish he sells is locally caught, and while it's not cheap, it's reliable. They make a mean seafood chowder in the wintertime.

Oh, and when I make fish tacos with tilapia (notwithstanding Tatt's advice; think monkey poop coffee), I season the filets and roll them in cornmeal. Fry in canola oil - for thin ones just a few minutes. If the oil's good and hot, they shouldn't stick.

C'mon down!
Ha! I just drove through there today, headed for the fire station om Pine Island. Are they ever going to get the bridge finished?
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 07-24-2012, 11:14 PM   #40
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
Just a few notes about fish safety: Tilapia is cheap because 95% of it is imported from Cihina, where environmental controls are questionable. I haven't eaten tilapia in years. Flounder and salmon cost just a bit more and are healthier. Also, if you're concerned about mercury at all, avoid large predator fish like swordfish, grouper and mackerel. Since they eat smaller fish, the mercury load in their body is larger and thus more likely to cause problems. Here's more info: The Super Green List from Seafood Watch

Seafood Watch also has downloadable guides for buying safe, sustainable seafood and a mobile app for looking them up when you're in the store.
Thank you for the link. I have been wary of buying fish because of imported farmed fish from places without good safety controls and because of environmental/sustainability concerns. I downloaded the app.

That made me think of "The Dirty Dozen and the Clean Fifteen" of the EWG (Environmental Working Group). I wondered if they had an app. Lo and behold, they do. So I downloaded that too. Download the Guide | EWG's 2012 Shopper's Guide to Pesticides in Produce
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
cheap, fish

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.