elaine wrote:
> "Bob" > > > I agree about being cautious
> in using anything hot with the tilapia.
>>> Otherwise it is very easy to overpower the delicate flavor of the
>>> fish. That is true for most fish. And I say that as a person who
>>> usually loves heat from chiles in my food.
>>
>> Well, what if you don't LIKE the "delicate" (some say muddy) flavor
>> of the fish? I've been known to put tilapia into a curry so that I
>> WOULDN'T taste it.
>
> My tilapia was excellent. I reduced wine, lime juice & zest, garlic,
> butter & shallots. It really complemented the fish which was - yes -
> quite mild.
>>
Sounds like it was very good, Elaine! What did you serve with it?

Jill

>> In similar vein, here's a recipe I came across yesterday:
>>
>> White Barbecue Sauce (from _Paul Kirk's Championship Barbecue
>> Sauces_)
>>
>> "If you thought tartar sauce was the best accompaniment for grilled
>> or fried fish, try this. You may never dip into tartar sauce again."
>>
>> Makes about 3 cups
>>
>> 1 cup mayonnaise
>> 1 cup salad dressing (such as Miracle Whip)
>> 1/2 cup white wine vinegar
>> 1/4 cup fresh lemon juice
>> 1/4 cup water
>> 2 tablespoons white Worcestershire sauce
>> 2 tablespoons sugar
>> 1 tablespoon fresh-ground black pepper
>> 1 tablespoon fresh-ground white pepper
>> 1 teaspoon dry mustard powder
>> 1 teaspoon salt
>> 1/2 teaspoon ground ginger
>> 1/2 teaspoon ground allspice
>>
>> Combine all of the ingredients in a large nonreactive bowl. Blend
>> well with a wire whisk.
>>
>> Keep this sauce refrigerated when not in use. It will keep for up to
>> 2 weeks in an airtight jar in the refrigerator.
>>
>> How to use it: Serve this sauce with grilled fish.
>
> Interesting recipe Bob. I never use miracle whip, instead I
> substitute Hellmans mayonnaise - 2 cups though, seem a lot.
>
> Elaine