TILAPIA (Oreochromis niloticus)
Tilapia, a.k.a. bream, Nile perch, Hawaiian sunfish, and mudfish, is a native of Asia and Africa. It is currently cultivated by fish farmers all across North and South America. Tilapia are the second most cultivated fish in the world, because they grow rapidly, are resistant to disease and breed easily in captivity.
It has white or pinkish flesh, that’s firm and flaky, low in fat, sweet and mild in flavor. It is usually sold whole, but at Gordon’s we’ll fillet it for you at no charge.
Best cooking method: Tilapia can be baked, broiled, grilled, or steamed.
Substitutes: Porgy, sea bass, red snapper.
How do you cook your fish? HERE’S HOW WE DO TILAPIA AT GORDON’S:
sauteed tilapia fillets (serves 4)| 4 6oz Tilapia Fillets 3 tablespoons all-purpose flour. 1/2 teaspoon lemon-pepper seasoning 2 teaspoons minced garlic 1/2 cup dry, white wine 1 tbl spoon fresh citrus juice (lime, lemon, or orange) 2 t-spoons butter or pareve margarine 1 tbl spoon vegetable oil 3 green onions, chopped | Season flour with lemon-pepper. Cover fish fillets in seasoned flour. In a bowl, combine the garlic, wine, juice, and butter/margarine. Set aside. In a frying pan, add the oil and heat over medium heat. Add the fillets and cook until golden brown, ab. 2 min. Turn over, cook another 1-2 min. Add the wine mixture to the frying pan and poach the fish for about three minutes longer. Stir in the green onions for about 15 seconds. Serve immediately. Garnish with red pimentos.
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C Kitchen tip:
To remove tannin (tea) stains from your ceramics, fill the stained teapot with water and drop in a denture-cleansing tablet (e.g. Polident). Let soak for 2-3 hours. Wash with soap and hot water. For tough stains, repeat as necessary.