I had this marvelous fish for the first time at a monastery a few weeks ago and
today I found some filets (instead of the whole fish) at the grocery store. I
will either bake it or cook it in a skillet. Anyone have any recipes for it
that are tried and true? I only found 2 on SOAR (hard to believe) so I thought
I'd ask the experts here.

Many thanks.

Now I am to Google it and see what I get.

Am 02 Oct 2004 21:03:14 GMT schrieb Mama2EandJ:

> I had this marvelous fish for the first time at a monastery a few weeks ago and
> today I found some filets (instead of the whole fish) at the grocery store. I
> will either bake it or cook it in a skillet. Anyone have any recipes for it
> that are tried and true? I only found 2 on SOAR (hard to believe) so I thought
> I'd ask the experts here.
>
> Many thanks.

This is terrific:

http://www.epicurious.com/recipes/re...s/views/108343

HTH,

Petra in Hamburg, Germany

Am 02 Oct 2004 21:03:14 GMT schrieb Mama2EandJ:

> I had this marvelous fish for the first time at a monastery a few weeks ago and
> today I found some filets (instead of the whole fish) at the grocery store. I
> will either bake it or cook it in a skillet. Anyone have any recipes for it
> that are tried and true? I only found 2 on SOAR (hard to believe) so I thought
> I'd ask the experts here.
>
> Many thanks.

This is terrific:

http://www.epicurious.com/recipes/re...s/views/108343

HTH,

Petra in Hamburg, Germany

"Mama2EandJ" > wrote in message
...
>I had this marvelous fish for the first time at a monastery a few weeks ago
>and
> today I found some filets (instead of the whole fish) at the grocery
> store. I
> will either bake it or cook it in a skillet. Anyone have any recipes for
> it
> that are tried and true? I only found 2 on SOAR (hard to believe) so I
> thought
> I'd ask the experts here.
>
> Many thanks.
>
> Now I am to Google it and see what I get.
>
>

My favorite is butter, salt and pepper. I know, I know, not exciting, but
delicious.

Jack Plain

previously in rfc, ojunk (Mama2EandJ) wrote:

> I had this marvelous fish for the first time at a monastery a few
> weeks ago and today I found some filets (instead of the whole fish) at
> the grocery store. I will either bake it or cook it in a skillet.
> Anyone have any recipes for it that are tried and true? I only found 2
> on SOAR (hard to believe) so I thought I'd ask the experts here.
>
> Many thanks.
>
> Now I am to Google it and see what I get.
>


I dip mine in egg, then seasoned flour (salt & pepper) then do it in a
sautee pan with butter and olive oil. After I turn it, I squeeze a lemon
over the whole thing and cover it for a minute.

Delicious with extra cracked pepper and chopped parsley over the top.

I like to serve it with an eggy lemony pasta. Into a pan of hot drained
pasta I stir a couple of egg yolks, a hunk of butter, a handful of
defrosted frozen peas, some lemon zest, the juice of half a lemon (I just
squeeze it over) a minced garlic clove, a handful of grated romano and a
little stock or some of the pasta water. I keep the heat on low while the
egg and garlic cook a little and the peas heat through. It's yummy. I
like cracked pepper on mine - my kids like extra cheese.

-Claudia

Mama2EandJ wrote:
> I had this marvelous fish for the first time at a monastery a few weeks ago and
> today I found some filets (instead of the whole fish) at the grocery store. I
> will either bake it or cook it in a skillet. Anyone have any recipes for it
> that are tried and true? I only found 2 on SOAR (hard to believe) so I thought
> I'd ask the experts here.
>
> Many thanks.
>
> Now I am to Google it and see what I get.


There was a tilapia thread August 13, 2003. Here's my contribution from
back then:

I start by dredging the tilapia fillets in flour, corn meal, dried dill and
white pepper. Then I melt butter in a frying pan, place the fillets in
it, cook
on one side for a few minutes and then flip having melted another
tablespoon of
butter in the pan first. When the fish is white, flaky and cooked through,
possibly browned on the outside, I remove it to the plates. I melt a little
more butter and saute onions, garlic, green and red bell peppers until
all are
wilted. (Wilted in this case isn't a bad word. It means softened while
maintaining a little texture and crunch.) At the last moment, I add a few
ounces of plain tomato sauce. (I use canned. So sue me.) A tablespoon of
balsamic vinegar is nice too. Spoon the sauce over the fish and serve.


--Lia

_.-In rec.food.cooking, Mama2EandJ wrote the following -._
> I had this marvelous fish for the first time at a monastery a few weeks ago and
> today I found some filets (instead of the whole fish) at the grocery store. I
> will either bake it or cook it in a skillet. Anyone have any recipes for it
> that are tried and true?

One bag of pre-mixed safron rice cooked according to the instructions.
One can of black beans heated and mixed with one can of Rotel tomatos
and coriander/cilantro. Mix it after it has cooked.
Fry the fish up with a touch of oil and some salt and peper.

To serve, put the rice on a plate, add the beans on top and put the
fish on top of that. Add a dollup of sour cream on the top.

It is fast. It is cheap. It tasts fscking great. Pseudo_Wife loves
it.

--
.-')) http://asciipr0n.com/fp ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

You all are terrific! Thanks for so many marvelous ideas!! I can hardly wait
til dinner time now.

I cooked tilapia tonight on the grill with sliced green peppers, onions,
olive oil, and teriyaki sauce. Yummy. Even the 2 teenagers pigged out!
Had teriyaki noodles from an envelope as a side dish (Lipton) and they were
good too!

Janet


"Mama2EandJ" > wrote in message
...
>I had this marvelous fish for the first time at a monastery a few weeks ago
>and
> today I found some filets (instead of the whole fish) at the grocery
> store. I
> will either bake it or cook it in a skillet. Anyone have any recipes for
> it
> that are tried and true? I only found 2 on SOAR (hard to believe) so I
> thought
> I'd ask the experts here.
>
> Many thanks.
>
> Now I am to Google it and see what I get.
>
>

"Petra Hildebrandt" > wrote in message
...
> Am 02 Oct 2004 21:03:14 GMT schrieb Mama2EandJ:
>
> > I had this marvelous fish for the first time at a monastery a few weeks
ago and
> > today I found some filets (instead of the whole fish) at the grocery
store. I
> > will either bake it or cook it in a skillet. Anyone have any recipes for
it
> > that are tried and true? I only found 2 on SOAR (hard to believe) so I
thought
> > I'd ask the experts here.
> >
> > Many thanks.
>
> This is terrific:
>
> http://www.epicurious.com/recipes/re...s/views/108343

Pan-Seared Tilapia with Chile Lime Butter

Yes, it is terrific! I like to keep some of that butter on hand in the
freezer -- ti's good on grilled tuna, rice, green veggies, and corn on the
cob, as well as on the tilapia.

"Petra Hildebrandt" > wrote in message
...
> Am 02 Oct 2004 21:03:14 GMT schrieb Mama2EandJ:
>
> > I had this marvelous fish for the first time at a monastery a few weeks
ago and
> > today I found some filets (instead of the whole fish) at the grocery
store. I
> > will either bake it or cook it in a skillet. Anyone have any recipes for
it
> > that are tried and true? I only found 2 on SOAR (hard to believe) so I
thought
> > I'd ask the experts here.
> >
> > Many thanks.
>
> This is terrific:
>
> http://www.epicurious.com/recipes/re...s/views/108343

Pan-Seared Tilapia with Chile Lime Butter

Yes, it is terrific! I like to keep some of that butter on hand in the
freezer -- ti's good on grilled tuna, rice, green veggies, and corn on the
cob, as well as on the tilapia.

In article >,
Mama2EandJ > wrote:
>I had this marvelous fish for the first time at a monastery a few weeks ago and
>today I found some filets (instead of the whole fish) at the grocery store. I
>will either bake it or cook it in a skillet. Anyone have any recipes for it
>that are tried and true? I only found 2 on SOAR (hard to believe) so I thought
>I'd ask the experts here.
>
>Many thanks.
>
>Now I am to Google it and see what I get.

Any recipe for mild white fish will do. Pan fried coated in crumbs with a
nice green veggie would be right tasty!

One of my favorites is not really a recipe; I bake it (covered) with
either canned tomatoes,olives, capers, and Italian-style veggies and
spices, or canned tomatoes-and-chiles and Mexican-style ingredients (green
olives, onions, and capers for tilipia at least sort of in the style of
Vera Cruz).

It's good stuff, and I can still enjoy it, as I have stopped eating some
of my favorite fish due to sustainability concerns.

Charlotte





--

In article >, (Charlotte L. Blackmer) wrote:
>In article >,
>Mama2EandJ > wrote:
>>I had this marvelous fish for the first time at a monastery a few weeks ago
> and
>>today I found some filets (instead of the whole fish) at the grocery store. I
>>will either bake it or cook it in a skillet. Anyone have any recipes for it
>>that are tried and true? I only found 2 on SOAR (hard to believe) so I thought
>>I'd ask the experts here.
>>
>>Many thanks.
>>
>>Now I am to Google it and see what I get.
>
>Any recipe for mild white fish will do. Pan fried coated in crumbs with a
>nice green veggie would be right tasty!
>
>One of my favorites is not really a recipe; I bake it (covered) with
>either canned tomatoes,olives, capers, and Italian-style veggies and
>spices, or canned tomatoes-and-chiles and Mexican-style ingredients (green
>olives, onions, and capers for tilipia at least sort of in the style of
>Vera Cruz).
>
>It's good stuff, and I can still enjoy it, as I have stopped eating some
>of my favorite fish due to sustainability concerns.

What? You prefer to feed the sharks? ;-)


Cheers, Phred.

--
LID

In article >, (Charlotte L. Blackmer) wrote:
>In article >,
>Mama2EandJ > wrote:
>>I had this marvelous fish for the first time at a monastery a few weeks ago
> and
>>today I found some filets (instead of the whole fish) at the grocery store. I
>>will either bake it or cook it in a skillet. Anyone have any recipes for it
>>that are tried and true? I only found 2 on SOAR (hard to believe) so I thought
>>I'd ask the experts here.
>>
>>Many thanks.
>>
>>Now I am to Google it and see what I get.
>
>Any recipe for mild white fish will do. Pan fried coated in crumbs with a
>nice green veggie would be right tasty!
>
>One of my favorites is not really a recipe; I bake it (covered) with
>either canned tomatoes,olives, capers, and Italian-style veggies and
>spices, or canned tomatoes-and-chiles and Mexican-style ingredients (green
>olives, onions, and capers for tilipia at least sort of in the style of
>Vera Cruz).
>
>It's good stuff, and I can still enjoy it, as I have stopped eating some
>of my favorite fish due to sustainability concerns.

What? You prefer to feed the sharks? ;-)


Cheers, Phred.

--
LID