I'm making tilapia tonite-any suggestions

[Luv to Cook]

Hi All,

I am making some tilapia tonite. Does anyone have any suggestions? I was thinking along the lines of parmesan crusted and pan fried, but all advice would be appreciated! Also, what would a good side be?

Thanks!

[njwgood]

I just broil it with a little butter and some lemon pepper. It is delicious

[emilycat]

Tilapia is kind of delicate and really mild-tasting, so anything that woudn't be too overwhelming would work great. The parmesan-crusted thing sounds wonderful, but one thing I also like to do is "fish in packet" sort of things -- place individual pieces of fish on aluminum foil, add a bit of white wine, a slice of tomato, lemon and fresh herbs of your choice, topped with black pepper and maybe a bit of extra-virgin olive oil. Then just bake it until it's flaky -- and you don't have to clean it up (which of course, is the best part)!

I think something green would be great, asparagus or broccoli definitely, cauliflower would also be yummy. One thing I love to serve with fish is wilted spinach, drizzled with a bit of honey/melted butter and topped with almonds. And of course, wild rice would be delicious.

[This message has been edited by emilycat (edited 03-30-2001).]

[BethH]

I recently served a tilapia, pan-seared, with a lemon/white wine/garlic/butter sauce. Very yummy. It was a take off of the chicken francais sauce. Mine got a little brown crust on it after searing which was wonderful!

I served mine with garlic-y noodles and steamed broccoli. Very tasty. Now that I'm more carb conscious (thanks BB!), next time I'll likely just do the broccoli.

[Gail]

Try the blackened catfish recipe in the Jan/Feb issue. Very nice on tilapia and snapper! http://cwm.ragesofsanity.com/s/net3/fish.gif

[Jeanne G]

This isn't at all what you were thinking about, but I made this Wed for dinner with a mexican bean casserole and it was WONDERFUL! And, easy! I used talapia in place of the snapper, and it took a little longer to cook. So, just in case it doesn't fit tonight's menu, consider it for another!! http://www.cookinglight.com/bbs/smile.gif

FIESTA RED SNAPPER


Green chilies and cilantro add some zip to this main course.
1 tablespoon olive oil
1/2 cup chopped onion
1 4-ounce can diced mild green chilies
4 tablespoons chopped fresh cilantro
3 large garlic cloves, chopped
1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1 1/4 pounds red snapper fillets
Lime wedges
Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.
Makes 4 servings.

Bon Appétit
November 2000

[Curleytop]

My DH hates fish, but one day I was making
chicken Poulartes, and when he saw the chicken pieces, he said "if you would fix fish this way I will eat it"! For the chicken recipe you have to pound the breasts
very thin. To pan fry the talapia, just dip it in flour, seasoned with s&p, pan fry it in a nonstick pan coated with a little olive oil, for about 1 minute per side. He now actually ASKS to have fish! I serve it just with lemon and parsley.