Tilapia

Small and close flakes, moist Mild, subtle chicken flavor White/pink colored Open to various cooking methods and sauces

Sautéing fish is one of the best ways to bring out its qualities while adding a crispy dimension to it as well. Capers are a simple and perfect garnish for a seafood dish and this rather easy recipe creates an impressive sauce or a silky soup Number of Servings:  4 Ingredients:  1 large head of califlower 1 shallot 3 cloves garlic 1 quart whole milk extra virgin olive oil fresh squeeze of lemon salt 1/4 cup rinsed and dried capers 1/4 cup extra virgin olive oil Tilapia fillets Instructions:  Begin by peeling garlic and shallots and slicing or chopping them to the best of your ability. Set aside. Take your cauliflower and cut it in half the long way. Then take the thick core out of the center and the green leaves and discard them. Then roughly chop the cauliflower and set aside. Shape and size doesn't matter here since everything will be pureed. Heat a three-quart or larger saucepan; add a healthy shot of the olive oil, and the shallots and garlic. Toss in a pinch of salt, and cook over a medium low heat, stirring occasionally, until the shallots are translucent. Add all of the cauliflower and pour the quart of milk into the pan. Cover the pot and set to a medium heat. Cook for around fifteen to twenty minutes, keeping your eye on the pot to make sure it does not bubble over. Milk is guilty of doing this quite easily. When the cauliflower is soft enough to easily pierce through with a knife it is done. We do not want totally mushy cauliflower here. Using a strainer or colander separate the cauliflower from the milk, saving all of the milk. Set up a blender and only fill 1/3 of the way with the cooked cauliflower at a time. This is all too important because believe me from experience; an exploding blender of hot liquid leads to a bad day. Add enough milk into the machine to cover the cauliflower halfway. Cover and puree. The mixtures consistency is up to you now. If you want a soup adding more milk for a looser puree would be ideal. If looking for a sauce, you want a thicker more concentrated consistency, with less liquid. Taste for salt. Finish the rest of the cauliflower like this. Transfer to a bowl and squeeze lemon juice into the mixture. Taste again for seasoning and decide if you need more salt or lemon juice. Remember to add slowly. Seasoning food is a skill that comes with practice. You can always add but never take away. Capers can be bought a few different ways. Stored in a brine, or pickling liquid or salt packed. I prefer capers in liquid because the rinsing process is easier. Just place them in a wire strainer and rinse thoroughly under cold water. This removes the strong brine that can be harsh and overpower your dish. Set on a couple paper towels and dry. In a small saucepan heat olive oil over medium heat. Give the oil about three minutes to come to temperature and add the capers. Let capers fry, stirring occasionally until they stop making a popping sound and are crispy. Remove with a slotted spoon and lay out on a paper towel. Season lightly with salt. Allow the Tilapia fillet to sit out on a plate for around fifteen minutes. This allows the fish to come to room temperature, ensuring that it cooks evenly through. I feel that fish cooks best in a cast iron skillet. It brings an even heat that lasts and is generally nonstick if it’s broken in. If you don't have one use the thickest sauté pan you have. Remember to pick a pan that makes sense for the amount of fish your cooking. Too small and the fish will be crowded and end up steaming in its own juices. Too big and the heat will be too strong, which will lead to an easily burnt or overcooked fish. Salt both sides of the fish first. Focus on creating a thin even coating of salt on both sides. I prefer "Diamond" brand Kosher salt for this. Salting the fish five minutes before it cooks allows it to soak in the seasoning, and keeps your pan from having a pile of oil and salt crystals while cooking. Let your pan heat under a medium to medium-high heat until it is very hot. This should take about two minutes. When hot, add a bit of your oil of choice, just enough to make a very thin layer in the pan. We are not frying, just sautéing. I use canola or extra virgin olive oil. Adding cold oil to a very hot pan means your fish will never stick. Place your Tilapia fillet in the pan and let it cook until you see the meat turning opaque on all sides. Fish does not like to be touched much while cooking. By leaving it alone it is forming a very desirable brown crust. Once the opaque color is slowly creeping up the raw side of the fish, flip it over carefully and cook for another 30 to 60 seconds. Fish is best served directly from the pan to the plate. This is a technique that comes with practice. Add as much of the cauliflower puree you like, sprinkle with the crispy capers, and with a zester or cheese grater zest the skin of a lemon over the top and serve. Source: Tropical Aquaculture Products, Inc. created by Chef Samuel Filloramo

Seafood alternatives: catfish, trout, pollock, flounder, ocean perch, cod Number of Servings:  4 Ingredients:  2/3 cup chopped, seeded cucumber 1/2 cup chopped radishes 1 teaspoon vegetable oil 2 tablespoons tarragon vinegar 1/4 teaspoon dried tarragon pinch of sugar 1/8 teaspoon salt 4 (6 oz.) tilapia fillets 2 tablespoons margarine Instructions:  Combine the first seven ingredients in a small bowl; mix well. Let stand at room temperature while preparing fish. Saute tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon cucumber mixture over each serving.

Think Italian! Close your eyes and you're in Tuscany. Number of Servings:  4 Ingredients:  4 5-7 oz. fresh Tropical™ Tilapia fillets salt and pepper 2 Tbls. olive oil 1/2 Tbls. flour Sauce 1 cup sugar 1 cup balsamic vinegar Instructions:  Place the sugar in a hot frying pan and caramelize, but do not burn it. Add the balsamic vinegar and a pinch of black pepper. The sugar may get hard, but as the vinegar boils, it will melt again. Boil for about 10 minutes. If the sauce is too thick, add vinegar until desired consistency is reached. Set aside. Combine the salt, pepper and flour and dredge each side of the fillets. Heat a large frying pan over medium high heat. When the pan is hot, add the olive oil and let it get hot. Add the fillets and brown on both sides, turning only once. Cook the fillets until they are golden brown, about 3 minutes per side. Remove to a plate and drizzle the balsamic sauce over the fillets. Source: Tropical Aquaculture Products, Inc.

Think Quick! A little butter, some sesame seeds and a dash of lemon juice and Viola! Dinner is served! Number of Servings:  2 Ingredients:  1 lb. fresh Tropical™ Tilapia fillets 2 Tbls. butter, melted 1 tsp. fresh lemon juice 3 Tbls. sesame seeds Instructions:  Combine melted butter and lemon juice in a shallow dish and dip the fillets in the mixture. Place on a lightly greased ovenproof pan. Broil under high heat about 2 minutes each side, basting with the butter/lemon mixture several times during the cooking process. After the final baste, top fillets with sesame seeds. Broil an additional 1-2 minutes until the seeds are golden brown. Source: Tropical Aquaculture Products, Inc.

Think Mediterranean! Fresh, easy and bursting with flavor. Number of Servings:  4 Ingredients:  4 5-7 oz. fresh Tropical™ Tilapia fillets salt & pepper 2 Tbls. olive oil 2 medium tomatoes, chopped 2 Tbls. capers, drained 2 1/2 Tbls. butter 1 1/2 Tbls. Worchestershire sauce 1 Tbls. lemon juice Instructions:  Seed and dice the tomatoes. In a hot frying pan, heat 1/2 Tbls. of the butter. Add the diced tomatoes, capers, Worchestershire sauce, lemon juice, salt and pepper. Cook on low heat quickly for about 2 minutes. Remove from heat and stir in remaining 2 Tbls. of butter and set aside. DO NOT REHEAT. Salt and pepper the fillets. Heat a frying pan; then add the oil. When oil is hot, add the fillets and brown on both sides, turning only once. This will take about 3 minutes per side. Remove to a plate and spoon the tomato sauce over the fillets. Source: Tropical Aquaculture Products, Inc.

Seafood alternatives: swordfish, shark, halibut, catfish, tilapia or salmon steaks Number of Servings:  4 Ingredients:  1/3 cup pineapple juice 1 Tablespoon vegetable oil 1 Tablespoon reduced-sodium soy sauce Juice of one lime 4 (6-8 oz.) tuna steaks 1 cup chopped fresh plums 1 cup chopped fresh peaches 1/2 cup chopped fresh pineapple 1/4 cup finely chopped red bell pepper 2 Tablespoons white wine vinegar 2 Tablespoons minced fresh mint Instructions:  Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour. Meanwhile, combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until needed. Coat a grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking. Serve at once with fruit salsa.

Spring is finally here! Tonight try this zesty taco recipe made with Tilapia. Go ahead and put a healthy twist on the traditional taco. Thank you to our friends at Tropical Aquaculture Products, Inc. for this GREAT recipe. Number of Servings:  6 Ingredients:  2 lbs. fresh Tropical™ Tilapia fillets olive oil flour tortillas shredded cabbage salsa sour cream fresh lime wedges Sauce 1/3 cup fresh, chopped cilantro 2 jalapenos -- seeded 1/2 cup mayonnaise 1/2 cup sour cream 1 avocado 1 tsp. fresh lime juice Instructions:  Into a food processor, add cilantro and jalapenos, process until coarsely chopped and mixed together. Add mayonnaise, sour cream, avocado and lime juice. Blend until smooth. Keep this sauce refrigerated until needed. Brush tilapia fillets with olive oil and grill over medium heat for 2-4 minutes per side, until cooked through. Heat tortillas on grill and spread 2 Tbls. of sauce on each warm tortilla. Place 1/2 of a fillet in center of each tortilla, add shredded cabbage, fold tortilla and top with salsa and sour cream. Garnish with fresh lime wedges. Source: Tropical Aquaculture Products, Inc.

Think Exotic! Pineapple & capers combine to make this an unusual & delicious main dish. Number of Servings:  4 Ingredients:  4 5-7 oz. fresh Tropical™ Tilapia fillets salt & pepper 2 Tbls. olive oil 1/2 Tbls. flour 1 cup fresh pineapple, cut in julienne strips 2 Tbls. capers, drained 1 1/2 oz. butter Instructions:  Heat a large frying pan over medium high heat then add the olive oil. Sprinkle both sides of the fillets with flour, salt and pepper. Add fillets to the hot oil and sauté on both sides until golden brown, about 3 minutes per side. Remove to a plate and set aside. Julienne the pineapple into thin strips. In a medium frying pan, add butter and heat until it's hot, but not browned. Add the pineapple and capers. Stir together for about 1 minute over medium heat. Spoon over the fillets and serve. Source: Tropical Aquaculture Products, Inc.

Think Cajun! This spicy rendition of an old Cajun classic is hearty and delicious. Number of Servings:  4 Ingredients:  1 1/2 lbs. fresh Tropical™ Tilapia fillets 1/4 tsp. cayenne pepper 1/4 tsp. ground black pepper 2 tsps. olive oil 3 cloves garlic, finely minced 1 Tbls. fresh parsley, finely chopped 1/2 large green bell pepper, seeded and chopped 1/2 large red bell pepper, seeded and chopped 1 stalk celery, chopped 1/2 cup scallions, chopped 2 Tbls. all purpose flour 2 cups tomato sauce 1 tsp. fresh thyme Instructions:  Rub pepper and cayenne into fillets. Arrange half the fillets in a non-stick baking pan. In a separate dish, combine olive oil, garlic, parsley, bell peppers, celery and scallions. Sprinkle half of this mixture over the fillets in the baking pan. Sprinkle half the flour over the vegetables and drizzle with half the tomato sauce and fresh thyme. Repeat layer. Cover and place pan in the oven at 325° and bake for 1 hour or until fish flakes when tested with a fork. Source: Tropical Aquaculture Products, Inc.