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Old 10-13-2006, 10:13 AM   #31
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tilapia takes marinades well.

i've grilled teriyaki marinated tilapia, on skewers with pineapple and sweet onions that was very good.

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Old 10-13-2006, 11:51 AM   #32
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Tilapia is a very versatile fish. I use a beer batter and

deep fry, or pan fry with a little flour, salt and pepper, baked or broiled with a little old bay or cajun seasoning. Stuff it like flounder. Very mild flaky white fish. Used to be inexpensive but not any more. I guess it's too popular.

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Old 10-13-2006, 12:54 PM   #33
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One of our favorite ways to prepare tilapia is to egg wash it, dip it in panko crumbs, little salt and pepper and then pan fry until it's golden and flaky. We serve it with slices of lemon and tartar sauce. Quite delicioius.
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Old 11-02-2006, 03:18 PM   #34
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Its not bad. Not my fav but I'd buy it again.
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Old 11-15-2006, 08:06 AM   #35
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I love tilapia, I was brought up on it as my mum was born and bred by a famous fresh water lake called Lake Victoria(Kenya)My mum used to make a fish stew or just panfry it whole. For the stew she put some oil in a pan and added lots of chopped tomatoes and dhania(Fresh coriander), then put the fish in then add some milk and cook briefly until ready. For making stews with tilapia, it works best when it's on the bone and not fillet. The bones hold it all together.I still use my mum's recipe and my family enjoy it.
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Old 02-23-2007, 06:20 PM   #36
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My favourite way of dealing with tilapia is to put in a dish with three tablespoons of Dry Martini, and bake it covered at 350 F for 30 minutes. Meanwhile I am boiling potatoes and cauliflour (or maybe carrots) on the top of the stove, and everything is ready at the same time.
I use bottled 1000 Island sauce to accompany, or bottled Tartare Sauce, if I am too lazy to cook a sauce.
If I make a sauce I make a white sauce and use the juices from the dish to flavour.
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Old 02-23-2007, 08:17 PM   #37
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As others have said, Tilapia is a mild-flavored fish that takes well to more heavily-seasoned presentations.

I am personally a big fan, it allows me to try a lot of different things without worrying about overpowering the flavor of the fish, as it doesn't have a whole lot to begin with.

It is very good fried, or broiled in a good dry rub. I don't imagine it'd stay together very well on a grill, however.

P.S. Jikoni seems to know her shxt, lol. Do you have a complete recipe for that stew? That sounds very good.
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Old 02-23-2007, 08:31 PM   #38
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Talapia is not my favorite fish but I do like it. It's mild enough that even some of my family who are not big fish eaters, will eat talapia. The taste of this fish depends of what you cook it with. I make fish tacos and use talapia-it works great.
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Old 02-23-2007, 10:31 PM   #39
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Talapia, AKA Izumi Dai is a very nice fish for sashimi. It is mild yet has a richness that is not unlike a mild tuna. It is great sliced thinly with a citrus marinade, as Ceviche, or just sliced with steamed rice, soy, wasabi, and ginger.
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Old 02-24-2007, 02:35 AM   #40
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St. Peter's Fish (Matthew 17:24-27). Need I say more?


"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
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