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Old 02-20-2008, 03:07 PM   #11
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yup, same as Bob, as long as you preheat, it won`t "know" the difference ;)
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Old 02-20-2008, 03:50 PM   #12
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jkath... Tilapia is a wonderfish... you can cook it so many ways!

Take the time to explore some other recipes (google tilapia recipes)...
you will really have fun expanding your fish repetoire!

I am a recent convert to fish... heck, I just bought a 5 pound bag of catfish "nuggets",
after 47 years of thinking catfish was nasty.

It is all in the cooking, LOL!
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Old 02-20-2008, 09:04 PM   #13
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good to see there's hope for my palate!

I do have a recipe I've eaten, but now want to make for myself - macadamia crusted talapia. Now THAT's tasty!
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Old 02-20-2008, 10:16 PM   #14
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good fish

Quote:
Originally Posted by Katie E View Post
One of the ways Buck and I like tilapia is to dip in beaten egg then in panko crumbs. Put on waxed paper in the refrigerator for about 20 minutes, then cook, on both sides, in about 1/4 inch of canola oil until crisp. Season with salt and pepper and serve with tartar sauce. Sooooo good. Quick, too.

pretty much what i do, except for the time in fridg. what does that do. always looking for new ways.

babe
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Old 02-20-2008, 11:51 PM   #15
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I was told it helps the coating to 'set' so it holds together better when cooked up.
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Old 02-28-2008, 03:01 AM   #16
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If you have a sautee pan that can go in the oven, I'd suggest the following: season the Tilapia with a bit of lemon pepper (if you don't have that, use S&P), then set aside. Preheat the oven to 400 degrees F. Heat the pan on the stove; when it starts to get hot, add a tsp of butter and 1 TBSP of olive oil. Sautee the fish over high heat long enough to get it a bit crusty, then flip the fish, cook another 1/2 minute and pop it in the oven. Time will depend on the oven & the fish, but start at about 8-10 minutes.

Take care to use a potholder when you remove from the oven. If you like, you can deglaze the pan with a bit of lemon & wine, then add some heavy cream and capers and reduce on the stovetop. This makes a nice topper for the Tilapia.

Tilapia also works well in a parchment paper pouch. Much like the foil, it will steam the fish but it's a bit more permeable than foil. I like to season the fish with salt, pepper and fresh dill, then top with a couple slices of lemon and a pat of butter. Then fold the parchment under and bake as you would with foil.
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Old 03-06-2008, 12:12 PM   #17
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I've had beer-battered tilapia once, while I still lived up in Michigan. That was good! I think there was some extra malt powder mixed into the batter, as it tasted extra-strong.

A beer-battered tilapia fillet sounds like a good sandwich idea. HMM.....gears start working, maybe a new menu idea at work......

Man, I've got to stop doing that!
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Old 03-06-2008, 01:17 PM   #18
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Quote:
Originally Posted by Rob Babcock View Post
If you have a sautee pan that can go in the oven, I'd suggest the following: season the Tilapia with a bit of lemon pepper (if you don't have that, use S&P), then set aside. Preheat the oven to 400 degrees F. Heat the pan on the stove; when it starts to get hot, add a tsp of butter and 1 TBSP of olive oil. Sautee the fish over high heat long enough to get it a bit crusty, then flip the fish, cook another 1/2 minute and pop it in the oven. Time will depend on the oven & the fish, but start at about 8-10 minutes.

Take care to use a potholder when you remove from the oven. If you like, you can deglaze the pan with a bit of lemon & wine, then add some heavy cream and capers and reduce on the stovetop. This makes a nice topper for the Tilapia.

Tilapia also works well in a parchment paper pouch. Much like the foil, it will steam the fish but it's a bit more permeable than foil. I like to season the fish with salt, pepper and fresh dill, then top with a couple slices of lemon and a pat of butter. Then fold the parchment under and bake as you would with foil.

that sounds delicious, Rob.
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Old 03-06-2008, 03:21 PM   #19
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You've probably already solved your tilapia issues, but I thought I'd sound in anyway, as nobody mentioned broiling it, and I just made broiled tilapia tonight. Place on parchment paper or greased foil and broil it 4-5 inches from the heat (any kind of pan will do-- broiler pan not necessary) for about seven minutes, til it flakes.
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Old 03-06-2008, 05:09 PM   #20
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Hey! great idea - why haven't I thought of broiling?!
Thanks so much karenlyn - and welcome to discusscooking too!

:)
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