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Old 07-31-2011, 04:34 PM   #11
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Quote:
Originally Posted by niquejim View Post
I do the same thing then I add Swiss cheese and put it on toasted rye bread with Russian dressing and slaw.
That's right, a fish Reuben
Ok, I'm trying that! Num, num, num, num
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Old 07-31-2011, 05:57 PM   #12
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I like cooking it in foil with a bruccetta style mix on top. And then, serve it on rice with a squeeze of lemon, fresh parsley and the juices spooned over everything.
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Old 07-31-2011, 11:23 PM   #13
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Originally Posted by Rocklobster View Post
I like cooking it in foil with a bruccetta style mix on top. And then, serve it on rice with a squeeze of lemon, fresh parsley and the juices spooned over everything.
I can also see that as a chilled summertime supper also. Served cold but skip the rice and use a light shredded salad mix under it instead. Serious yum value either way!
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Old 08-01-2011, 12:15 PM   #14
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I almost forgot the first way I ever prepared tilapia;

Kung Pao Tilapia

Marinade:
  • 1 1/2 pounds tilapia
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine or sherry
  • 1 egg, beaten
  • 1/2 teaspoon salt
Sauce:
  • 2 Tbs peanut oil
  • 4 dried red chiles, cracked
  • 1 Tbs garlic, minced
  • 1/2 Tbs grated ginger
  • 1 tsp pepper
  • 2 scallions, chopped
  • 1 red bell pepper, cut in strips
  • 2 Tbs soy sauce
  • 3 Tbs rice wine or sherry
  • 2 Tbs Chinese black (or balsamic) vinegar
  • 1 tsp sugar
  • 1 cup chicken broth
  • 1 Tbs cornstarch, dissolved in 4 Tbs water
  • 1/3 cup unsalted, dry roasted peanuts

Combine the soy sauce, sesame oil, rice wine/sherry, egg and salt in a glass bowl. Add the fish and stir to coat. Marinate for 30 minutes, covered, in the refrigerator.

Place peanut oil in a sauté pan, swirl to coat, then place over medium high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and pepper and continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the fish from the marinade, pat dry with paper towel. Discard marinade. Add the tilapia to the pan and sauté until cooked through, turning once. Remove the fish from the pan. Add the soy sauce, rice wine, black vinegar, sugar and chicken broth and bring to a boil. Add the cornstarch slurry to the sauce and stir to thicken. Add the fish and heat through. Plate tilapia filets, spoon sauce over each filet, then garnish with chopped scallion and peanuts.
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Old 08-01-2011, 01:59 PM   #15
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I almost forgot the first way I ever prepared tilapia; Kung Pao Tilapia
Thank you so much for posting this. It looks like a wonderful recipe and will be tried the next time I prepare Tilapia.
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Old 08-02-2011, 01:59 PM   #16
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I like it with lemon butter and a few capers or baked in foil with caramelized onion, slices of very ripe tomato a few chopped calamata olives and some greek feta.
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Old 08-02-2011, 03:07 PM   #17
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I'm not a big Tilapia fan, but that recipe looks wonderful Sir_Loin. Thanks!!
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Old 08-02-2011, 03:25 PM   #18
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I have had it cooked as sweet and sour fish chinese style and that has been my favorite way. I find it to have a muddy flavor like catfish only milder and the sweet and sour sauce really balances that out.
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Old 08-02-2011, 06:36 PM   #19
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I'm not a big Tilapia fan, but that recipe looks wonderful Sir_Loin. Thanks!!
You are most welcome. Tilapia is so mild that it sucks up any flavor you add to it like a sponge.
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Old 08-02-2011, 06:46 PM   #20
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Add seasonings such as tarragon, granulated garlic, and granulated onion. Add black pepper if desired to round out the flavor. All of these flavors will enhance the fish. If you want to kick it up, dip the fish in the egg wash, then the flour, then in your favorite hot sauce, the flour, then egg wash again, then in the breadcrumbs.

Another winning breaded mixture is to add shredded coconut to the panko bread crumbs.

For something a little different, cut the fillet into squares. Make a simple batter of 1/2 cup flour, 1/2 cup cornstarch, 1/2 tsp salt, 1 large, beaten egg, 2 tsp, baking powder, and 1 cup of milk, or soda water. Dredge the fish pieces into flour, then into the batter. Deep fry until golden brown for fish tempura. Serve with catsup that has been mixed with powdered mustard, and with plumb sauce.

Just a couple of ideas for you.

Seeeeeeya; Goodweed of the North
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