Category Archives: FISH

Guide to Buying and Cooking Tilapia

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Tilapia is native to the Nile River in Africa and it’s often called St. Peter’s fish because it has been eaten since biblical times. Today an estimated 1 billion pounds are produced annually, making it the most common farm-raised fish in the world.
Colors vary between black, red or gold. The most common species in the United States are the prolific Nile tilapia, the hearty blue tilapia and the red-colored Mozambique tilapia. Because it is farmed and distributed efficiently, and harvested year-round, tilapia is sometimes the freshest fish at the market. Many Asian food markets even sell them live. Tilapia’s wide availability and moderate price make it a consumer favorite.
Cooked tilapia flesh is white, tender and somewhat firm with a flaky texture. Taste is largely determined by the growing environment — water quality and feed — but good-quality tilapia tastes mild and sweet.
Most tilapia is sold when the fish weighs about 1 1/2 pounds. If it’s filleted, a thin layer of darker meat below the skin is often removed. But it is best to buy tilapia whole. Fillets are usually frozen, depleting the delicate texture and taste.
Tilapia can be baked, broiled, sautéed, pan-fried or steamed. The bitter-tasting skin should be removed, either before cooking or before serving.

Guide to Buying and Cooking Tilapia

Posted on by
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Tilapia is native to the Nile River in Africa and it’s often called St. Peter’s fish because it has been eaten since biblical times. Today an estimated 1 billion pounds are produced annually, making it the most common farm-raised fish in the world.
Colors vary between black, red or gold. The most common species in the United States are the prolific Nile tilapia, the hearty blue tilapia and the red-colored Mozambique tilapia. Because it is farmed and distributed efficiently, and harvested year-round, tilapia is sometimes the freshest fish at the market. Many Asian food markets even sell them live. Tilapia’s wide availability and moderate price make it a consumer favorite.
Cooked tilapia flesh is white, tender and somewhat firm with a flaky texture. Taste is largely determined by the growing environment — water quality and feed — but good-quality tilapia tastes mild and sweet.
Most tilapia is sold when the fish weighs about 1 1/2 pounds. If it’s filleted, a thin layer of darker meat below the skin is often removed. But it is best to buy tilapia whole. Fillets are usually frozen, depleting the delicate texture and taste.
Tilapia can be baked, broiled, sautéed, pan-fried or steamed. The bitter-tasting skin should be removed, either before cooking or before serving.

FISH TACOS

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Ingredients
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish
Directions
Pat fish dry and combine in a nonreactive bowl with lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

FISH TACOS

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Ingredients
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish
Directions
Pat fish dry and combine in a nonreactive bowl with lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.