What do I with tilapia?

Melba's Jammin said:

Can I just bake it? Say yes. What time and temp?
--

Sure, especially with some tasty topping. 375°F - 400°F, "ten
minutes per inch" (of thickness) rule.

-aem

Melba's Jammin said:

Can I just bake it? Say yes. What time and temp?

You can bake it, fry it, use it for chowders/soups, freeze it for use as
doorstops.... A very versatile fish.

Jim Lahue

Melba wrote:

Can I just bake it?

*************
Baking is great. I really like tilapia! Give it a light coating
of butter (or not) and squeeze lemon juice on it when it's
through. You can put all kinds of stuff on it and that tastes
great, too, but I like it with the bare minimum of extras. A
very light and delicate flavor. Yummy!

Michael

Kathy said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

[snip]

Quoted message said:

Sure, especially with some tasty topping. 375°F - 400°F, "ten
minutes per inch" (of thickness) rule.

What tasty toppings did you have in mind? I've been wondering about
tilapia too but I'm drawing a blank on all but lemon.

Tilapia strikes me as very versatile. One of our favorites is 'pescado
a la Veracruzana'. Onion, some kind of green pepper or chile, garlic,
tomato, lime juice, capers -- I'd have to search for a recipe. Well,
come to think of it, I do that in a pan, not the oven. Hmmmm, [pause
while also drawing a blank].

Okay, I confess that the last time I baked fish I simply drizzled some
canned enchilada sauce over the fillets. Plated them with chopped
scallions and lime wedges. Maybe that's cheating, but they were
delicious. I used the rest of the enchilada sauce the next for lunch:
leftover chicken, cilantro (which I forgot the night before), and corn
tortillas.

-aem

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Melba's Jammin said:

Can I just bake it? Say yes. What time and temp?
--

Sure, especially with some tasty topping. 375°F - 400°F, "ten
minutes per inch" (of thickness) rule.

-aem

What tasty toppings did you have in mind? I've been wondering about tilapia
too but I'm drawing a blank on all but lemon.

Kathy

In article <[email hidden]>,

aem said:

Melba's Jammin said:

Can I just bake it? Say yes. What time and temp?
--

Sure, especially with some tasty topping. 375°F - 400°F, "ten
minutes per inch" (of thickness) rule.

-aem

I'm thinking tasty topping is not in my best interest. Thanks.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,

Michael said:

Melba wrote:

Can I just bake it?

*************
Baking is great. I really like tilapia! Give it a light coating
of butter (or not) and squeeze lemon juice on it when it's
through. You can put all kinds of stuff on it and that tastes
great, too, but I like it with the bare minimum of extras. A
very light and delicate flavor. Yummy!

Michael

What I want to hear. Thanks. Maybe some Butter Buds and lime juice?
Black pepper? I'll let you know how it comes out. I'm thinking I'll
serve up some broccoli and some stir-fried red bell with onion. And
some brown rice. And the evening's mongo salad. I've got fresh
broccoli, a dying lime, my $1.25 red bell to use up. And about 3 cups
of cooked brown rice.

How about cod? Sam' t'ing?
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>, Jim Lahue

_SPAM.ibm.com said:

Melba's Jammin said:

Can I just bake it? Say yes. What time and temp?

You can bake it, fry it, use it for chowders/soups, freeze it for use as
doorstops.... A very versatile fish.

Jim Lahue

Doorstop, huh? How's about I whap you upside the head with it? <grin>
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin said:

Can I just bake it? Say yes. What time and temp?

Yes. LOL How thick are the fillets? Bake 325-350F until just tender and
flaky. Put some water or milk in the pan to keep them moist.

Jill

Jim Lahue said:

Melba's Jammin said:

Can I just bake it? Say yes. What time and temp?

You can bake it, fry it, use it for chowders/soups, freeze it for use

as

Quoted message said:

doorstops.... A very versatile fish.

Jim Lahue

A very boring fish when it's the only variety you can buy! I live in
the land of tilapia...and one of our leading exports is tilapia to the
states. Gack....if I never see another one of those fish in my lifetime
it will be too soon!

Sandi

Kathy said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Melba's Jammin said:

Can I just bake it? Say yes. What time and temp?
--

Sure, especially with some tasty topping. 375°F - 400°F, "ten
minutes per inch" (of thickness) rule.

-aem

What tasty toppings did you have in mind? I've been wondering about
tilapia too but I'm drawing a blank on all but lemon.

Kathy

Try stuffing like this:

http://community.webshots.com/photo/74365720/284133039OSPuvR

I used standard bread stuffing crumbs moistened with water (you can use
broth if you wish); added sauteed onion, celery and garlic. I also added a
little bit of tiny shrimp and a drained can of white crab meat, but it's not
necessary. I often add a little mayo and dry mustard to the mixture; make
sure it's moist. Put a couple of Tablespoonfuls of stuffing on one fillet.
Split another in half and wrap it around. Brush with melted butter and
sprinkle with a little paprika. Bake about 25 minutes at 350F, brushing
with more melted butter halfway through cooking.

Make the stuffing any way you wish. My friend Sharon used my method and
used a spicy Creole mustard rather than mayo and mustard powder and added
some Tabasco sauce to the stuffing. Her family loved it!

Jill

Melba's Jammin said:

In article <[email hidden]>,

Michael said:

Melba wrote:

Can I just bake it?

*************
Baking is great. I really like tilapia! Give it a light coating
of butter (or not) and squeeze lemon juice on it when it's
through. You can put all kinds of stuff on it and that tastes
great, too, but I like it with the bare minimum of extras. A
very light and delicate flavor. Yummy!

Michael

What I want to hear. Thanks. Maybe some Butter Buds and lime juice?
Black pepper? I'll let you know how it comes out. I'm thinking I'll
serve up some broccoli and some stir-fried red bell with onion. And
some brown rice. And the evening's mongo salad. I've got fresh
broccoli, a dying lime, my $1.25 red bell to use up. And about 3 cups
of cooked brown rice.

How about cod? Sam' t'ing?

Yep, good simple meal. I just bought some nice thick cod fillets at the
store today and stuck 'em in the freezer. To me, cod just screams "fish &
chips" but tilapia - baking, absolutely.

Jill

In article <[email hidden]>, Boron Elgar

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,

aem said:

Melba's Jammin' wrote:
> Can I just bake it? Say yes. What time and temp?
> --

Sure, especially with some tasty topping. 375°F - 400°F, "ten
minutes per inch" (of thickness) rule.

-aem

I'm thinking tasty topping is not in my best interest. Thanks.

Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
paprika. Trust me on this one.

Boron

Is shredded carrot going to cook in the time it takes to bake? I'm not
wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
top with carrot? This doesn't sound real good, G. I trust you, but. .
.. .
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin said:

Doorstop, huh? How's about I whap you upside the head with it? <grin>

Nah! ...everyone familiar with IRC knows that honor is reserved for
trout.

n

In article <[email hidden]>, "jmcquown"
<[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

How about cod? Sam' t'ing?

Yep, good simple meal. I just bought some nice thick cod fillets at the
store today and stuck 'em in the freezer. To me, cod just screams "fish &
chips" but tilapia - baking, absolutely.

Jill

Do you remember Poor Man's Lobster? Back in the 70s maybe.
Poached/simmered cod served with melted butter. Blandblandbland. I
think the resemblance to lobster came about by virtue of the butter and
nothing else. I'll probably be fixing poached cod in the next couple
weeks. :-)
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin said:

In article <[email hidden]>, Boron Elgar

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,
"aem" <[email hidden]> wrote:

> Melba's Jammin' wrote:
> > Can I just bake it? Say yes. What time and temp?
> > --
>
> Sure, especially with some tasty topping. 375°F - 400°F, "ten
> minutes per inch" (of thickness) rule.
>
> -aem

I'm thinking tasty topping is not in my best interest. Thanks.

Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
paprika. Trust me on this one.

Boron

Is shredded carrot going to cook in the time it takes to bake? I'm not
wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
top with carrot? This doesn't sound real good, G. I trust you, but. .

If you use a grater to shred it, as if you were making carrot salad,
it cooks through. It counters any "fishy" taste that you would ever
encounter. You may only need half a carrot. Remember, I am usually
cooking for 4 or 5 when I do this and fill the broiler pan with
filets.

I broil all white-flesh fish this way. It keeps the fish from drying
out, the carrot adds a bit of flavor & the paprika makes it look
purty! The milk gets bubbly & browned, too. Yum.

Boron

Melba's Jammin said:

In article <[email hidden]>, "jmcquown"
<[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

How about cod? Sam' t'ing?

Yep, good simple meal. I just bought some nice thick cod fillets at
the store today and stuck 'em in the freezer. To me, cod just
screams "fish & chips" but tilapia - baking, absolutely.

Jill

Do you remember Poor Man's Lobster? Back in the 70s maybe.
Poached/simmered cod served with melted butter. Blandblandbland. I
think the resemblance to lobster came about by virtue of the butter
and nothing else.

LOL I think that's what they make fake crab and lobster out of these days;
pollock is another version of white cod. Cape whiting may also be used.

I'll probably be fixing poached cod in the next

Quoted message said:

couple weeks. :-)

I just can't get my mind around poached fish. I'm sure it's good but...
it's just me. I'd pan fry the cod or bake it. I'm still thinking (for
mine) fish & chips but I don't like to deep-fry stuff. Messy. Maybe I'll
try doing the cod like I do oven baked catfish. Soak the fillets in a
mixture of water, hot pepper sauce and lemon juice. Roll in seasoned crumbs
(I like to use cornflake crumbs for this) and place in a baking dish sprayed
with cooking spray. Bake at 400F until browned and tender.

Jill

Boron replied:

Quoted message said:

Quoted message said:

Quoted message said:

Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
paprika. Trust me on this one.

Boron

Is shredded carrot going to cook in the time it takes to bake? I'm not
wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
top with carrot? This doesn't sound real good, G. I trust you, but. .

If you use a grater to shred it, as if you were making carrot salad,
it cooks through. It counters any "fishy" taste that you would ever
encounter. You may only need half a carrot. Remember, I am usually
cooking for 4 or 5 when I do this and fill the broiler pan with
filets.

Reminds me of the following, from _El Farol Tapas and Spanish Cuisine_:

Moroccan Carrot Sauce

1 yellow onion, diced
2 teaspoons minced garlic
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground cinnamon
10 carrots, peeled and chopped
8 cups chicken stock
1 can orange juice concentrate
2 tablespoons honey
2 teaspoons chile pequin, crushed
salt and pepper

Sauté onion and garlic in a skillet. Add spices and carrots. Stir. Add
remaining ingredients and boil until the carrots are soft. Puree in a
blender and strain through a wire mesh. Adjust seasoning to taste.

Makes 8 cups

I made this sauce about a month ago, and served it with chicken which had
been simply brined, drizzled with olive oil, sprinkled with black pepper,
and roasted. I can highly recommend it; the most noteworthy comment was,
"It's a party in your mouth!"

Bob

Jill said:

I just can't get my mind around poached fish. I'm sure it's good but...
it's just me.

I used to feel the same way, until I saw the "Good Eats" episode about
poaching. AB recommends using an electric pan set to exactly the final
temperature you *want* the fish to be: That way, there's no way to overcook
it.

Following the guidelines in that show, I poached a big chunk of sea bass for
Christmas Eve a couple years ago, and it came out PERFECT: Moist, tender,
delicate, and scented with the flavors of the poaching liquid (simple shrimp
stock, onions, lemon juice, lemons, and soy sauce). The texture is similar
to fish steamed or cooked en papillote, but poaching does a better job of
infusing flavor.

Cod seems like a perfect candidate for trying exactly the same thing; go for
it!

Bob