[camry1029]

It's a white fish. My MIL served it for dinner on Sunday and it was....FABULOUS! I wanna try to cook it on my own, but I ca't compare to the wonderful Nonnie! Any recipes?

[brenintx]

You know we tried it a couple of weeks ago and didn't get such great results but maybe it was b/c DH used to much lemon juice AND lemon/pepper salt...lol! I would like to try it again since we are trying to eat more fish. Tonight we are having baked parmesian whiting but you can use any white fish for it. Here's the recipe:

btw, I don't have 2lbs fish b/c the 3 of us could never eat that much so I just adjust it to the 4 filets we will eat...lol! Brenda

ETA~~ I was over just posting away and forgot I was defrosting my fish in the microwave Well now some of my fish is a little done and I haven't even baked it yet...lol! I guess I should pay more attention to dinner...hehehe! We are having the fish with baked potatoes and peas. B

Parmesan Baked Fish
From Diana Rattray,Your Guide to Southern U.S. Cuisine.

Use your favorite fish fillets for this recipe. Orange roughy or haddock would both be great choices.
Prep Time :
Cook Time : 30min
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion :

INGREDIENTS:

1/4 cup milk
2 teaspoons salt
2 pounds thawed fresh or frozen fish fillets
1/2 cup fine dry bread crumbs
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
melted butter
PREPARATION:


Preheat oven to 375°. Grease a 11 1/2 x 7 1/2 x 2-inch baking dish.
Blend together the milk and salt in a shallow bowl. Combine bread crumbs, paprika, and Parmesan cheese in another bowl.

Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 to 30 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
Baked fish recipe serves 6.

This post has been edited by brenintx: 23 January 2006 - 07:53 PM

[Elizabeth]

Yeah baby!
When I make this I don't pan sear it, I broil it. I did the first time and it was delish, but took longer and ended up a lot greasier.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Active time: 25 min Start to finish: 25 min

For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil

Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish:
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.

Cooks' note:
• Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Makes 6 servings.
Gourmet
July 2003




I also started making fish burritos with tilapia, thanks to Crista for supplying a recipe.

To do that I again broil the fish and then put it in big flour tortillas with a smear of mayo, slaw mix and black bean & corn salsa.

[arwenb]

I usually broil it with some butter, lemon juice and slivered almonds on top. Then I serve with a few capers. YUMMY!
Arwen

[ababydivine]

We love it in foil packets on the grill. I don't actually have a recipe, I just thought it sounded good so I gave it a try. I took the tilapia filet placed it in foil, added veggies (green beans, corn, onions, etc. whatever floats your boat), season the fish and veggies to taste, wrap up the foil to make a little packet and throw it on the grill till done. I have some southwestern style seasoning mix that I used on it, but you could use whatever suits your taste buds. I've also used cajun seasoning. I bet some "bam" from Emeril would be good too. Even DH likes it this way and he is NOT a fish eater.

Tara

[bblessed]

I love cooking tilapia. It's one of our favorite fishes. I don't usually measure things when I cook but this is how my MIL cooks it and it is super easy and tasty! It tastes like you deep fried it without as much fat.

Take a pie pan and pour some cornstarch to coat the pan, sprinkle in some salt and pepper to suit your tastes, mix it up.

Then, take your tilapia fillets and one by one coat it with the cornstarch/salt/pepper mixture. Pour a little olive oil in a NON-STICK pan and pan fry it on both sides until done. It will be light brown and crispy when done.

DH likes to add a little soy sauce to his after it is done but I will sometimes just eat it with some Worchestershire sauce.

bblessed, on Jan 24 2006, 12:41 PM, said:

I love cooking tilapia. It's one of our favorite fishes. I don't usually measure things when I cook but this is how my MIL cooks it and it is super easy and tasty! It tastes like you deep fried it without as much fat.

Take a pie pan and pour some cornstarch to coat the pan, sprinkle in some salt and pepper to suit your tastes, mix it up.

Then, take your tilapia fillets and one by one coat it with the cornstarch/salt/pepper mixture. Pour a little olive oil in a NON-STICK pan and pan fry it on both sides until done. It will be light brown and crispy when done.

DH likes to add a little soy sauce to his after it is done but I will sometimes just eat it with some Worchestershire sauce.

Another method I like to use is to steam it. I sprinkle garlic powder, slices of ginger (ginger powder is okay too), soy sauce, a few drops of sesame oil and slices of green onion/scallions.

[brenintx]

bblessed, on Jan 24 2006, 10:43 AM, said:

Another method I like to use is to steam it. I sprinkle garlic powder, slices of ginger (ginger powder is okay too), soy sauce, a few drops of sesame oil and slices of green onion/scallions.

When you say steam, how do you mean? A long time ago I had a basket steamer that went on a wok but that was another husband and 10 years ago...lol! I only have a veggie steamer now (which is great for steaming tamales...lol!). I think we would like to try it steamed...hmmmm.

As a side note, I bought some more talapia tonight and we are going to give it another try. I won't let DH neat the lemon juice this time. We all didn't like the lemony one he made. The next time we had fish and he made it right Kinsey told him....OH Daddy you made it right this time...lol!

Brenda

[bblessed]

brenintx, on Jan 24 2006, 09:43 PM, said:

When you say steam, how do you mean? A long time ago I had a basket steamer that went on a wok but that was another husband and 10 years ago...lol! I only have a veggie steamer now (which is great for steaming tamales...lol!). I think we would like to try it steamed...hmmmm.

As a side note, I bought some more talapia tonight and we are going to give it another try. I won't let DH neat the lemon juice this time. We all didn't like the lemony one he made. The next time we had fish and he made it right Kinsey told him....OH Daddy you made it right this time...lol!

Brenda

I don't have a fancy steamer. I just use a stainless steel round cake cooling rack and place the fish in a round stainless steel pan on top of it so that it is elevated inside a dutch oven pot or large deep pan. It takes about 10 mins to steam. And it is better to put less soy sauce than you think you want b/c you can always add more later when it is done cooking. I'm guessing the veggie steamer would make the tilapia fall apart unless you have something without holes to place the fish on top of inside the steamer.

HTH and let me know if this doesn't make sense...it's pretty late now and I need to be going to bed soon.

LOL about Kinsey's comment to Daddy!

This post has been edited by bblessed: 24 January 2006 - 11:53 PM

[brenintx]

bblessed, on Jan 24 2006, 09:51 PM, said:

I don't have a fancy steamer. I just use a stainless steel round cake cooling rack and place the fish in a round stainless steel pan on top of it so that it is elevated inside a dutch oven pot or large deep pan. It takes about 10 mins to steam. And it is better to put less soy sauce than you think you want b/c you can always add more later when it is done cooking. I'm guessing the veggie steamer would make the tilapia fall apart unless you have something without holes to place the fish on top of inside the steamer.

HTH and let me know if this doesn't make sense...it's pretty late now and I need to be going to bed soon.

LOL about Kinsey's comment to Daddy!

Yes, that made perfect sense. I think I will try that. Baked is good but since we are eating so much fish I want to try it different ways. DH is going to bring back a bunch of catfish when we go on vacation to Arkansas...yummm!

Brenda