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Old 06-24-2004, 03:55 PM   #1
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Tilapia Fillets

I just got back from the grocery store with Tilapia Fillets. Any suggestions on cooking them? I want to eat them for dinner tonight. I've never had them before.

Thanks!
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Old 06-24-2004, 03:58 PM   #2
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Tilapia is an excellent fish. One with a mild taste and is not "fishy". I love it. What I usually do is wrap in foil with some salt, lemon pepper, and butter. then I cook in oven at 350 degrees for about 20 minutes (?) or so. Turns out delicious. I used to cook it on the stove top but ended up using way too much butter...I don't prepare that way so much anymore.

Good luck!
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Old 06-24-2004, 04:11 PM   #3
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Thank you so much. That sounds delicious.

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Old 06-24-2004, 05:16 PM   #4
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I like to keep mine simple too.



BAKED TILAPIA
1 pound tilapia fillets, thawed if frozen
Garlic powder
Spicy Seasoning Salt
Salt and pepper, to taste
3-4 tablespoons butter, melted

Line a rimmed baking sheet with heavy duty foil (to save on clean-up) and spray with cooking spray. Arrange fish in a single layer on baking sheet. Season on both sides with the seasonings listed. Pour melted butter over fillets. Bake at 425º about 8-10 minutes, just until opaque. Do not overcook. Serve with the browned buttery pan juices.

Makes 3-4 servings

Per 1/3 Recipe: 283 Calories; 19g Fat; 27g Protein; trace Carbohydrate; trace Dietary Fiber; 0g Net Carbs
Per 1/4 Recipe: 212 Calories; 14g Fat; 20g Protein; trace Carbohydrate; trace Dietary Fiber; 0g Net Carbs


The fillets I bought came with 6 very thin pieces of fish so they cooked in the minimum amount of time. Check your fish after 7-8 minutes, then every minute or so after that. Whatever you do, don't throw out the butter that has accumulated in the pan. Its nutty flavor is wonderful over the fish.
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Old 06-24-2004, 09:31 PM   #5
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Wow LindaSue that looks wonderful. I baked them but I covered them with the foil so they didn't get as browned as yours. I like how yours look.

Also where do you find spicy seasoning salt. I have regular, it there a spicy one also?

By the way, I love all your wonderful recipes!
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Old 06-25-2004, 05:19 AM   #6
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I make it myself:



SPICY SEASONING SALT
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon cayenne
3/4 teaspoon celery salt

Mix well and store in an airtight container.

Makes 7 1/2 teaspoons

Per whole recipe: 42 Calories; 1g Fat; 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 1 teaspoon: 6 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs


This is based on Emeril's Essence with a few adjustments. If you prefer something not quite so spicy, try my Seasoning Salt (on my website under Miscellaneous).

LARGE BATCH
2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon celery salt

This makes enough to fill a 1/2 pint canning jar.
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Old 06-25-2004, 05:21 AM   #7
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missmandyk, the flavor of browned butter is wonderful. You might try opening the foil for the last couple minutes and put them under the broiler to brown a bit.
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Old 06-25-2004, 05:22 AM   #8
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I love mine sautéed in a little butter and good olive oil. Sprinkle in some capers..........a light squeeze of lemon juice when done. YUM !
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Old 06-25-2004, 06:04 AM   #9
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Just bought a bag of tilapia at BJ's this week. Thanks for the timely post. Can't wait to try Linda Sue's recipe.

Mary
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Old 06-25-2004, 09:09 AM   #10
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I pan fry them with cooking spray, a little butter and fresh garlic all over them - when the garlic gets cooked and a little dark - it is great! I usually make with broccoli and the two are great together! YUM!

one of the best finds I've had!
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Old 06-25-2004, 12:28 PM   #11
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I like it with tomato sauce and Italian cheeses.
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Old 06-25-2004, 12:53 PM   #12
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I fix it Linda Sue's way and it is DELICIOUS!!!
I do thin boneless chicken breast the same way.


Thanks,
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Old 06-25-2004, 01:06 PM   #13
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I don't have a recipe for you... but I don't think there's a better fish for blackening -- if you have access to instructions for blackened fish - use it on the Tillapia
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Old 06-26-2004, 01:55 AM   #14
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WOW!!!!!!

Nobody has posted it my way:

I season it with something like Linda Sue's seasoning mix and let it sit a few minutes.

I dip it in egg wash..

then batter it in 1/2 porkrinds and 1/2 parmesean cheese mixed together (let it sit battered while the oil is getting hot)

then fry it. OMG

It is soooo pretty and soooo good
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Old 06-26-2004, 04:11 AM   #15
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I use Linda Sue's recipe and it is WONDERFUL! Except that instead of making my own (too lazy), I bought Emeril's original essence. Oh man, I love making that fish. And before making this recipe, I was not a big fish eater. Now I usually eat it a couple of times a week. I buy the bags of talapia at Sam's.
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Old 06-26-2004, 09:34 AM   #16
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I am really leary of "fishy" tasting fish, and have always heard that tilapia is very mild. I bought some recently, and made a dish that had vegetables and butter and seasonings in a foil pouch. It didn't do too much for me. I think it was the wetness of the dish. I didn't notice a strong fishy taste, but the feel in my mouth left a little to be desired. I bought it frozen because it was cheaper, and didn't want to gamble on the more expensive filets in the grocer's case. Was that my mistake, or was it the recipe itself? Or maybe it's just me?????
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