Posted by: Erin | February 11, 2009

What To Do With Tilapia?

A coworker forwarded Cooking Light’s Top-Rated Tilapia list today. It’s an interesting list. I like tilapia (as you all may have noticed), but I often have trouble figuring out what to do with it. I’m definitely going to try the Sautéed Tilapia with Honey-Scallion Dressing and the Sautéed Tilapia with Lemon-Peppercorn Pan Sauce. What’s your pick?

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Responses

  1. Those are two pretty good choices! I also liked the Broiled Tilapia with Thai Coconut-Curry Sauce and the Spicy Tilapia with Pineapple-Pepper Relish.

    I’m a big fan of all kinds of fish as it is, and I tend to go through phases. I’ll tell you about the wonderful sea bass, orange roughy and grouper phases I went through.

    Back to the tilapia, this is a recipe that I found a few months ago and made it about 2-3 times since. It’s pretty good and I’ve found it pretty easy to modify depending on my mood.

    Enjoy.

    Cilantro-Chipotle Tilapia

    * 1 1/2 cups chopped cilantro
    * 2 tablespoons vegetable oil
    * 1 tablespoon chopped canned chipotles in adobo
    * 1 tablespoon water
    * 1/2 teaspoon ground cumin
    * 4 (6-ounces) tilapia fillets

    Preheat broiler.

    Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.

    Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

  2. Ah, but you see, you like the spicy, whereas I do not. 🙂 I’ll pass on the recipe, though – I know a few people who I think would like it. Thanks!

  3. Just passing by.Btw, you website have great content!

  4. […] A while back, Cooking Light posted a list of their top-rated tilapia recipes on their website. The two I was curious about were the tilapia with honey-scallion dressing and the tilapia with lemon-peppercorn pan sauce. I […]


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