Hey, so notice that I went back way far? Well I had been saving all the seafood recipes to cook with my Dad but I will be done with this "adventure" soon and we won't have time to make all the fish dishes left to do, so I did this yesterday. The dinner was fish with some veggies, seasoning, and lemon cooked in a paper bag. Two things I had to change, I didn't have any Sole fillets so I bought Talipia and I couldn't find any paper bags so I made foil packets. Here's the deal. I hated Talipia four years ago when I first tried it, and I thought maybe my taste buds had matured enough to like it now. It turned out to be a vomit-induced NO. I don't know what it is about Talipia. I don't get it. I like trout, I like Sole, and lots of other sea critters I can handle, but HOLY CRAP it was bad! Lucky for us Jensen liked it and ate all the leftovers. Yeh!
I am not much of a fish eater, but I love tilapia. It's mild. I have some great recipes for it...maybe you should try them and see if it makes a difference.
ReplyDeleteoh, yeah? I have four fillets left that will probably get wasted. Whatcha got for me?
ReplyDeleteHere are a couple...I have more if interested.
ReplyDeleteBroiled Fish Filets with Basil Butter
Amount Measure Ingredient
-------- ------------ --------------------------------
4 6 oz cod filets or tilapia
6 tbsp butter, room temperature
2 tbsp fresh basil, chopped
2 tsp Old Bay Seasoning
1 tsp fresh lemon juice
1 cloves garlic, minced
Preheat broiler. Cut four 6x8-inch pieces of foil. Place 1 fish filet in center of each piece of foil. Fold up foil to form rectange with 3/4-inch high sides. Sprinkle fish with salt and pepper. Place packets on small baking sheet. Combine butter, 1 tablespoon basil, Old Bay seasoning, lemon juice, and garlic in small bowl. Using wooden spoon, mix until well combined. Spread mixture over fish in foil. Broil fish (do not turn fish) until opaque in center, about 6 minutes. Transfer fish in foil to 4 plates. Sprinkle with remaining 1 tablespoon basil. Serve immediately.
Macadamia-Crusted Tilapia Fillets with Pineapple
Chutney
Chutney
1/4 c dry sherry or apple juice
1/4 c white wine vinegar
2 Tbsp honey
1 (8 oz) can pineapple chunks, drained
1 Tbsp grated fresh ginger
1 1/2 tsp chili powder
Tilapia
1 egg
1 Tbsp milk
1/4 tsp salt, divided
1/4 tsp pepper, divided
1 c finely chopped macadamia nuts
2 Tbsp finely chopped fresh thyme or coconut thyme
(I used 1 tsp of
dried thyme, that's all I had)
1 tsp ground ginger
2 Tbsp flour
2 (4- to 5- oz.) tilapia fillets
2 Tbsp olive oil
1 Tbsp shredded coconut
1. In small saucepan, combine sherry, vinegar and
honey; bring to a
boil over medium-high heat. Add pineapple.
Reduce heat to low;
simmer 5 minutes or until pineapple is tender.
Pour mixture through
strainer, reserving liquid. Place pineapple in
medium bowl; cool.
2. Pour reserved liquid into same saucepan; add
grated ginger and
chili powder. Boil over medium-high heat 5
minutes or until slightly
thickened; pour into small bowl. Let stand until
cool. If desired,
use fork to mash pineapple slightly; pour cooled
sherry mixture over
pineapple. Refrigerate until ready to serve.
3. Heat oven to 450 F. In another medium bowl,
whisk together egg,
milk, 1/8 tsp salt and 1/8 tsp pepper. Place nuts
in shallow bowl;
stir in thyme, ground ginger, remaining 1/8 tsp
salt and remaining 1/8
tsp pepper. Place flour on plate. Dust tilapia
fillets with flour;
dip in egg mixture to coat. Press tilapia into
nut mixture, pressing
all sides to coat well.
4. Heat oil in large ovenproof skillet over
medium-high heat until
hot. Add tilapia; cook 2 to 4 minutes or until
brown. Turn tilapia.
Place skillet in oven; bake 3 to 5 minutes or
until tilapia just
begins to flake. Sprinkle with coconut; serve
with chutney.
Dang girl! Thanks. That Macadamia crusted fish looks good. A little late in the year for tropical Hawaii, but that's okay! Thanks again!
ReplyDelete