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Talapia fillets

My husband came back from the fish store Saturday (I think) with fresh Talapia fillets. Two questions - first, do you think they are still save to cook tonight? second question, sadly it is raining here so no grilling which is our normal way to cook fish as I can't stand the smell of fish in my house. Any suggestions/recipes for grilling alternatives? Thanks.

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  1. If they don't smell fishy, it should be ok to cook. Here is an easy recipe from Gourmet, July, 2003

    Pan-Seared Tilapia with Chile Lime Butter

    http://www.epicurious.com/recipes/foo...

    my blog http://www.dinnersforayear.blogspot.com

    2 Replies
    1. re: eatmyfood

      That looks pretty good. Quick follow up question - we'll be feeding my toddler boys this as well and they don't like spicy. Any suggestions as substitutes for the Chile or ways to tone it down substantially? Lastly, because it is pretty quickly cooked in the pan, does that cut down on the "fish smell"?

      1. re: eatmyfood

        The best way I've found for cooking tilapia is to do it en pappiote with a splash of white wine, leeks, garlic, fresh dill, and a couple slices of lemon. It's extremely simple, goes into a 350F oven for a half hour, and you have a beautiful presentation and a nicely flavored fish.

        You'd obviously go for a slightly acidic wine, and drink the same wine with your meal...hard to get a better pairing than that. :)

        I like to serve mine with a toasted pine nut and wild mushroom whole wheat couscous.

        Recipes, Restaurant Reviews, Food News and More - http://www.epicureforum.com

      2. Should be OK.

        Poach in teriyaki sauce. Reduce sauce after poaching fillets.

        4 Replies
        1. re: Sam Fujisaka

          Not a teriyaki fan but the poaching sounds like a nice non-smelly option. Any other poaching liquid suggestions? Thanks.

          1. re: burbankfoodie

            Poach in combo fish stock, lemon juice, white wine, bit of ginger.

          2. re: Sam Fujisaka

            sam, isn't that teriyaki sauce going to be really strong tasting -- overpowering the mild-mannered tilapia?

            1. re: alkapal

              Yes, you're right. But its similar to when people ask if I can taste some of my food because of lots of spiciness. I still taste the tilapia along with the teriyaki after it is poached lightly and served with a touch of the reduced liquid.

          3. cook them in parchment paper in the oven. I love them cooked this way. Easy clean up, no stink! ... ps. if they don't smell, you should be ok. and as long as they aren't slimy.(sp)

            2 Replies
            1. re: mmuch

              Thanks... Do I just wrap in parchment paper and not add anything else in the "package". What temp or about how long should I cook them?

              1. re: burbankfoodie

                I would season well with salt/pepper and add maybe some fennel and onion, maybe a few thin-sliced potatoes, and a dew dribbles of olive oil. Wrap tightly(use 2 sheets-one for under fish, one to top it, wrap all sides and bake it for 15minutes at 375. Tilapia is like chicken, very versatile, so you could do almost anything to it with what you have in the house, i.e, peppers, tomatoes, artichokes. I sometimes google fish/parchment to get ideas of what to put in it.

            2. Tilapia's really delicate, so I wouldn't throw them on the grill without putting them in a parchment paper pack or something like that. I grew up eating tilapia and it was always steamed and served with seared ginger (heat a teaspoon of oil hot and throw slivers of ginger into it for a minute or so), scallions, and soy sauce (1:1 soy sauce:water, sesame oil, pepper, heat it until it boils and pour it over the fish). It's simple, but very good. Serve with white rice.

              It's also not a very "fishy-tasting" fish once it's cooked. Very mild and the meat is very smooth. I think kids will be ok with it.

              2 Replies
              1. re: geekyfoodie

                I have often grilled these on a stovetop grill and had very good success. I like them as sandwiches.

                1. re: sueatmo

                  I see it working on a stovetop grill, but I was thinking of a backyard BBQ grill when I wrote my reply (per the OP's post about not being able to grill outside).

              2. My default way for fish is to dredge them in flour, a egg wash and then bread or corn flake crumbs. Sear in a hot skillet with butter/oil season w/ spices of your choice and bake in a preheated oven for 5-10 minutes.