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#1 Swarly

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Posted 04 March 2011 - 02:38 PM

hey all,

I've been cooking a lot more lately to save some $$ because it's a LOT cheaper and the food is (usually) better.

Anyone ever cooked Tilapia before? I'm gonna run and get some later but I've never cooked it before. Any good methods? I thought about wrapping it in banana leaves and steaming it, or grilling it.

#2 Mrs Pantherfan

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Posted 04 March 2011 - 02:45 PM

don't grill it, it'll fall apart in 2.3 seconds. I usually just bake it or broil it.

#3 mr beauxjangles

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Posted 04 March 2011 - 02:45 PM

The best and worst things about tilapia are the same: it's cheap and it's bland. Bland proteins = versatile proteins. This is why you can do pretty much anything with tofu - it has very little natural flavor. Same thing with tilapia.

Try a pecan crust. Basically create a dust out of pecans, mix with AP flour, and bread the filets. I use a dijon mustard/water wash instead of an egg wash when I bread some fish. Would probably be good here. Fry 'em in peanut oil for only a few minutes on each side. You'll have to be very careful flipping it - no metal tongs or you'll destroy the filet and turns it into a crumbled mess in your pan. Make a simple pineapple glaze/salsa to top it - just finely dice some pineapple, add it to some pineapple juice, mix in some sugar, and bring to a boil. Let it cool and thicken. Seems to go well with the pecan crust. Serve it with steamed veg or some lightly sauteed green beans. I do this with mahi every now and again. I'm sure it would be good with tilapia too.

#4 GritsRgreat

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Posted 04 March 2011 - 02:47 PM

Lemon & pepper

#5 Swarly

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Posted 04 March 2011 - 03:02 PM

The best and worst things about tilapia are the same: it's cheap and it's bland. Bland proteins = versatile proteins. This is why you can do pretty much anything with tofu - it has very little natural flavor. Same thing with tilapia.

Try a pecan crust. Basically create a dust out of pecans, mix with AP flour, and bread the filets. I use a dijon mustard/water wash instead of an egg wash when I bread some fish. Would probably be good here. Fry 'em in peanut oil for only a few minutes on each side. You'll have to be very careful flipping it - no metal tongs or you'll destroy the filet and turns it into a crumbled mess in your pan. Make a simple pineapple glaze/salsa to top it - just finely dice some pineapple, add it to some pineapple juice, mix in some sugar, and bring to a boil. Let it cool and thicken. Seems to go well with the pecan crust. Serve it with steamed veg or some lightly sauteed green beans. I do this with mahi every now and again. I'm sure it would be good with tilapia too.


That sounds good I'll have to try that. and yeah, the main reason I'd like to try Tilapia is that I've heard it's one of the few fish that are very mild, and pretty much taste like whatever you season it with.

Thanks. Any other good foods(doesn't have to be just fish) I could try? I made a good stir fry with various peppers/beef yesterday and it was delicious. Trying to stay away from fast food entirely lol.

#6 CLTPanther

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Posted 04 March 2011 - 03:03 PM

yea, fast food = early death

#7 mr beauxjangles

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Posted 04 March 2011 - 03:34 PM

That sounds good I'll have to try that. and yeah, the main reason I'd like to try Tilapia is that I've heard it's one of the few fish that are very mild, and pretty much taste like whatever you season it with.

Thanks. Any other good foods(doesn't have to be just fish) I could try? I made a good stir fry with various peppers/beef yesterday and it was delicious. Trying to stay away from fast food entirely lol.


I could send you tons. Search the lounge for other recipe threads.

My advice - start making your own starches. Make your own pasta and make your own bread. You definitely don't need a bread maker but a good pasta maker can be had for $50. It's worth every penny (and costs no more than store bought bread or pasta) and worth the effort in my opinion, but I love to cook.

For everyday recipes and building knowledge base, I think James Beard's American Cookery is a necessary piece of every kitchen.

I go to a few different places for inspiration. One of my favorites is Je Mange La Ville - a blog run by a lady in Oregon.

http://www.jemangelaville.com/

#8 g5jamz

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Posted 04 March 2011 - 03:46 PM

We blacken a lot...

cast iron...butter...get real hot. Dip fish in egg and roll in blackening spices. Thick fish is harder to get done. Put on one side for around 30 seconds...flip..same. Take off. Crusty spicy layer on fish. Good as a dish and as leftovers sprinkled on a salad.

I bet a baked version like someone mentioned above would be good too.

#9 4Corners

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Posted 04 March 2011 - 04:02 PM

1. get a mason jar.
2. take a dump in mason jar.
3. place mason jar in sun.
4. cover mason jar and let sit in sun for a couple days.
5. remove lid from mason jar.
6. inhale contents from mason jar.

#10 Jeff L

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Posted 04 March 2011 - 04:07 PM

I wrap my fish in aluminum foil, spray it with pam, add salt, pepper, and a little lemon juice and cook it in the oven at 350 for about 20 minutes. Always turns out good for me!

#11 Captroop

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Posted 04 March 2011 - 04:12 PM

1. Dunk fillet in egg
2. Roll fillet in flour
3. Dunk fillet in egg again
4. Roll fillet in Panko and small amount of season salt and basil
5. Fry in a small amount of extra virgin olive oil

I prefer it over jasmine rice, but also makes a damn good sandwich.

#12 DC Amp

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Posted 04 March 2011 - 06:21 PM

I like to use House Autry Seafood breader for all my fish. Absolutely the best I have ever tasted. They also have it for pork, chicken and more. I've also fried squash using it too.

http://www.house-autry.com

#13 PanthaSan

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Posted 04 April 2011 - 12:51 PM

Bump and change.

Hey all, I was wondering if I can get a good recipe for Fried Chicken. Not the usual ones i can get from a web site but I am looking for a more personal "family recipe' type.

Y'all are from the South so I figured I would get your advice.

I like it crispy and juicy but not over coated to death.

T/Y in advance and rep for those who help. :D

#14 Hawk

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Posted 04 April 2011 - 12:53 PM

is this for freshly choked chicken?

#15 PanthaSan

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Posted 04 April 2011 - 12:58 PM

is this for freshly choked chicken?


Nah, I got a good recipe for that. I just coat liberally with some Fists of Fury lotion and well, I really don't get much further along than that.....:D


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