Monday, June 22, 2009
Here fishy, fishy...
Anyone have any good ideas for cooking tilapia? I make it often and am looking for new ideas. I usually saute it with olive oil, thyme, basil, bacon bits, and a squirt of lemon juice. And that is Super yummy! However we like change now and again, so the other night I tried some curry powder on it and it was just ok. (though, Holly thought it was "yuck!") Any ideas/suggestions?
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6 comments:
I had written you like 6 paragraphs, but my Firefox crashed, now it's gone. so I'll write it again when I wake in the morning!
Holly is a girl after my own heart - curry is definitely yuck!!
OK! Back.. this time i got it done!
Talapia is a very versatile white fish, takes flavors well.
A lot of people really prefer Farm raised Talapia, they say it has a subtle bass flavor; this is because it is usually farmed with Sea Bass, and they eat the bass poop! This imparts flavor, and helps keeps the
tanks clean.
I always love a Cajun fish fry; soak in buttermilk and a little hot sauce for no more than 6 hours because of the acid. Then pat dry, dust in flour, then egg, and then your favorite breading (I use a fish fry mix you can pick up in the baking isle of most stores) you can also seasoned bread crumbs, or panko.
An alternate is marinate in plain yellow mustard (French’s) again no more than 6 hours, *because mustard is mostly vinegar*don’t rinse! And roll in fish fry, or you can but corn meal in a blender and use that. Fry either application in a heavy fry pan in about an inch of oil at 350 to 375
Serve with greens, grilled veggies, or some tasty southern sides, hush puppies, French fries, mac and cheese, coleslaw, and corn bread! Also don’t forget the tartar sauce, malt vinegar, cocktail sauce, and the hot sauce.
I like to Grill too, I use a citrus seasoning mix, find your favorite, (it’s great on chicken too) then shake I use a deep plate to season both sides, then drizzle w/ Olive oil, to cover but not so it’s swimming. Cover w/ plastic wrap and let it do its thing for like 10 to 20 min. then grill!
An alternate is to just use the seasoning mix a little extra more than you think you would need, let sit, then when you put on grill, and baste with melted butter while grilling. Making sure you have a very clean grill, and oiling the grill before prevents sticking. You can also use a grilling skillet if you like it’s just a basket looking thing with holes in it, also great to have for small veggies, like cherry tomatoes.
For Asian you can pan fry or grill. I love Teriyaki, there’s a company called Soy Vay and they have awesome sauces and marinades. I really like a Ginger-Orange Glaze, even though it’s best on salmon, works on any fish. Again just grill or pan fry. I love to serve this with basmati rice and steamed broccoli.
Hope that helped!
If you want more, I've still got some ideas, but those are best for summer!
You know, john. I don't think it ever sunk in just how much of a food nerd you are until now.
Yes.. Even more geeky, I looked none of that up.
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