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Does anyone recommend Tilapia?

Leslie T. Sep 20, 2001 08:45 PM

Has anyone ever cooked Tilapia fish before? Does anyone recommend it? I have heard it has a bit of a muddy taste? Any recommendations on how to prepare it? (it's in fillet form). Thanks.

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  1. g
    Greg Spence Sep 20, 2001 10:23 PM

    I ate a LOT of tilapia when I was in Uganda a couple of years ago. It's native to Lake Victoria so it's everywhere there. My favorite preparation was Indian, where it was tandooried and curried. Delicious! Tilipia also makes a very good basis for fish and chips Raw, barely smoked preparations from the roadside were not sampled, sorry.

    5 Replies
    1. re: Greg Spence
      sk Sep 20, 2001 10:50 PM

      its also native to the galilee(some call it st. peters fish I believe)- I like it grilled whole, stuffed with herbs(taragon) garlic oil salt etc. very good indeed

      1. re: sk
        amusebouche Sep 21, 2001 01:10 PM

        St.Peter's fish is John Dory,and is called so because of the apperance of a thumb print,as if in blessing, behind the gills.

        1. re: amusebouche
          berkleybabe Sep 21, 2001 01:21 PM

          So how did it come to be named John Dory--I've always been curious. BTW, I find tilapia delectable and sweet, just prepared simply either sauteed or under the broiler with lemon butter.

          1. re: berkleybabe
            helen Sep 21, 2001 10:44 PM

            Yeah well im stuck in the mid west indianapolis precisely but im no hoosier
            im really from saint louis and using the word hoosier there might just get you shot
            i havent yet dared to try tillapia at a resteraunt and im a college kid so i dont actually cook i do when im home
            but its the midwest you eat seafood and youre like are they doing this right?
            its hard to be a chowhound in the midwest
            i read new yorker food reviews and daydream
            i know they're silly foodie things but god im jealous
            i'd love some tilapiaic advice.

            1. re: helen
              The Cookery Sep 22, 2001 01:31 AM

              Fresh tilapia is delicious if it is eaten shortly after it is caught. Some frozen tilapia is OK but some has remained in grocery store freezers for too many months. If the package is covered with fragments of ice, don't buy it. The flavor may be strong.

              Since you don't cook at home, ask at the restaurant if the fish is fresh. Freshly killed and cleaned fish is very mild and juicy--especially when grilled over mesquite.

    2. p
      Pan Sep 20, 2001 10:57 PM

      I like Tilapia. I haven't cooked any, but I've had it prepared tastily in Malaysian and Chinese styles.

      1. s
        Simon Majumdar Sep 21, 2001 04:18 AM

        I can recommend a Bengali preparation.

        Marinade the fish in ginger powder, Coleman's mustard powder and a little tumeric and leave to sit in the fridge for a couple of hours.

        fry some more of the three spices in a little groundnut or sunflower oil and add the fish ( you can use the fish whole or cut it into chunks ) after colouring the fish for a while add water up to the height of the fish and simmer gently for 15 mins.

        Er that's it. This makes a wonderful dish with a light johl ( gravy ) and is superb with just plain rice


        2 Replies
        1. re: Simon Majumdar
          Kit H. Sep 21, 2001 02:20 PM

          Simon, what is groundnut oil?

          1. re: Kit H.
            KArl Sep 21, 2001 02:53 PM

            "Groundnut" is the English word for what Americans call peanut....

        2. g
          Gabriel Solis Sep 23, 2001 09:05 PM

          I cook Tilapia regularly. I've never noticed a muddy flavor, but I've also never bought it frozen. Perhaps this has something to do with it. I like to get it whole and roast it with lemon, pepper, and herbs. It's also nice to get filets and sautee them with shallots, lemon (naturally), butter, and almonds or mushrooms. It also makes great fish and chips, and is tasty in an Italian-style fish stew (you know, with tomato, squid, mussels, garlic, onions, and basil).

          It has very firm flesh, so I suspect it would work well on a grill, but I can't remember ever trying.



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