Tilapia

My wife bought a mess of this the other day and I have never cooked any of it. Anything I should or should not do with it? It was flash frozen boneless filets.

you can pretty much cook it anyway you want its kinda like catfish and bass had babies... and your eatting them its pretty good

tilapia is good. my favorite way is to pre - heat the oven to 375. line a baking sheet with aluminum foil. take the fillets out of the package while frozen. run frozen fillets under cold water just for less than a minute. shake off moisture. brush both sides with extra virgin olive oil. season both sides with blackening seasoning. place on baking sheet. cook for 12 -15 minutes,depending on thickness of fillets. fish should flake easily when done.

dont care for it.....the chinese use them to clean their waste water ponds...to many other fish to eat

I love the fish. One of my favorite ways to cook it is. Taken Chicken Fajita seasoning and cover the fish with it. Then I will take Picante sauce and soak the fish in it. Then I put it on the grill.

I like tilapia alot. You can bowfish them, which is loads of fun and they are good to eat too. Like said above they are like a combination of catfish and bass. They fry grill blacken and bake well.

I dont care what the chineese use them for, they are good eating.

matt

Where do you bow fish them?


[quote=redchevy]I like tilapia alot. You can bowfish them, which is loads of fun and they are good to eat too. Like said above they are like a combination of catfish and bass. They fry grill blacken and bake well

pan fry it with a little bit of salt. use enough oil to make skin crispy...yumm

Lake Fairfield for one. I met a guy at the boat ramp when I was cleaning red fish and he gave me a few. He had a 48qt ice chest full of them.

well yeah, they will eat pretty much any aquatic plant. They are good control fish.

AWMiller on this forum posted THIS recipe for Tilapia. It was delicious and very easy to do.

Grilled with a little olive oil and greek seasoning is quite tasty too.

I like to do a semi-blackening with lemon juice. Season to your liking (use more than you think). Heat a skillet with a tablespoon of olive oil. Place the fillets in the oil and squeeze a half lemon for each fillet. They cook pretty fast, so be ready. Turn them over and repeat the lemon juice. I like to let the lemon juice get thick, almost looks burned. Remove and eat. The concentrated lemon juice with the spice really gets the taste buds happy.

I sometimes cook them on the grill. Brush with olive oil, season with coarse ground black pepper and garlic powder. Put them in a fish grilling basket with sliced onion on one side and thinly sliced lemon ( leave the peel on) on the other.

This reminded me I have bass in the freezer.

Easy: rinse and pat dry

season with tonys or cavenders (a light dusting is all you need on each side or more than light on one side)

put butter or olive oil in a skillet (use your jugement but put enough in there so that you do not have to add more in the middle of cooking)

heat the oil or butter till it is med,med hot

add the fish and flip it when the cooking side is golden brown and do the same to the other side

let it sit for a min after you take it out of the oil.

We serve it on salad or rice mmmmmmmm!