Originally Posted by Dan Logcher[_1_]

James Silverton wrote:
Dan wrote on Tue, 24 Feb 2009 09:21:54 -0500:

magnet wrote:

The Californian steakhouse Lawrys in Hong Kong was serving
it. I had never heard of tilapia until that evening when I
asked them what kind of fish it was.


Its a freshwater cleaner fish, white meat fish. Real easy to farm. I
sometimes prepare whole tilapia, steamed with ginger
and scallion over the top.. with a light soy, sugar, and
sesame sauce poured over it.


I don't like the texture of much freshwater fish; trout is an exception.
I ate a tilapia in a Chinese restaurant which I think was the one I
picked out swimming in a tank but it was not very interesting. Perhaps,
it was cooked too long. I have had oven-fried frozen tilapia that was
quite appetizing.

If steamed till flakey its pretty good. If its overcooked it will be tough.
Supermarkets sell breaded tilapia filets which are pretty good. Bake for 10-15
minutes and they are done. I put some cheese on top and serve on spaghetti
with a tomato sauce.


--
Dan