If you are someone who doesn't like the taste of most fish, the bland flavor of tilapia gives it chameleon qualities that adapt well to whatever seasonings and marinades you are using. This delicate fish -- often sold as fresh or frozen boneless, skinless fillets -- is inexpensive and has the versatility to be baked, broiled, steamed or deep-fried for fish and chips. You can substitute tilapia in most recipes that call for halibut, turbot, haddock or cod.
Baking
Step 1
Melt a combination of 3 tbsp. butter with a pinch each of salt, pepper, garlic and dill. Brush both sides of the tilapia fillets.
Step 2
Preheat oven to 350 degrees Fahrenheit. Place the tilapia fillets in a baking dish and place it on the middle rack of the oven.
Step 3
Bake for 15 minutes and remove for serving.
Broiling
Step 1
Marinate the tilapia fillets for 10 minutes in a commercial Asian, Hawaiian or Mexican marinade or a mixture of soy sauce, garlic, melted butter and fresh-squeezed lemon juice.
Step 2
Preheat the oven to broil and position the rack about 4 inches from the heat. Place the tilapia fillets in the broiler pan.
Step 3
Broil for four minutes on the first side. Gently turn and broil for an additional four minutes.
Steaming
Step 1
Cut several light slits on one side of the tilapia fillets. Brush the fillets with a mixture of soy sauce, sherry and grated ginger. Set them aside for five minutes.
Step 2
Fill a large pot with several inches of water and place a steamer rack at the bottom so that the fillets will be elevated above the water. Put the fillets on the steamer rack.
Step 3
Bring the water to a boil. Reduce heat to a simmer, cover and steam the fillets for 15 to 20 minutes.
Deep-Frying
Step 1
Make a light batter using flour, salt, pepper and flat beer. Slice the tilapia filets into small pieces.
Step 2
Heat cooking oil in a deep fryer to 375 degrees Fahrenheit.
Step 3
Dredge the tilapia pieces in plain flour, shake off the excess and then dunk each one into the batter.
Step 4
Deep fry the battered tilapia pieces for five to six minutes or until the outside is crispy and golden. Remove them to a bed of paper towels, which will absorb excess cooking oil before serving.
Things You'll Need
- Tilapia fillets
- Herbs
- Cooking oil
- Saucepan
- Baking dish
- Broiler pan
- Steamer pot
- Deep fryer
- Paper towels
References
- "Fish & Shellfish: The Cook's Indispensable Companion"; James Peterson; 1996
- "The Essential Seafood Cookbook"; Whitecap Books; 2000
- "The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish"; Florence Fabricant; 2003
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