Last week I went shopping at Sams. And you know how they are always serving the demo foods? That particular day they were serving Tilapia fish. It was cooked on an electric skillet, seasoned with lime pepper and butter. Thats it.

I passed by the demo table 3 times getting samples. By the 3rd time I was getting embarrased so I figured it was time to buy a bag of it.

My God in heaven..... this stuff is delish!!! yummmm

Anyone else fix it???

Ive never made fish in my life but I do like Tulapia. You all are making me hungry.

Big Paul did you just have a fill, is that why your on liquids?

Can you really only eat half a filet? So thats what a non leaking band is like!!! Cool!

NOte to self;

Get some tilapia from the fish market oh yeah and the orange roughy.

End note

Betty - what do you do with the fish before you put the salsa on it?

Thanks y'all for the ideas.

This fish is some good stuff.

If Picky Mike can eat it - you know its gotta be good!

Last time I cooked them, I sprinkled lemon juice over my fillets, buttered one side of them and (not sure what you call this next step) blackened (?) them on the elec skillet. Oh and I used lemon pepper for the seasoning this time.

'cest bon! :hungry:

Cant wait to try the other ideas...

Paula I put a little butter and olive oil in a pan (or I bake it) and I season the fish with bay seasoning, garlic, salt, pepper (sometimes I use lemon pepper) and I just brown it. It only take a short time. Then I take it out squeeze a little lemon on it and cover it with salsa. I use hot salsa, but you can use whatever you like. It's really good done that way, and not fishy tasting at all. It's also quick and easy!

My SIL makes fish taco's with it! She loves it!

mango salsa is also very good on it. that's how they serve it in applebees, but yes, tilapia is my favorite fish these days... and to think; i never even heard the name Tilapia before 2003... is this a 'new' breed of fish or just a new name for an old fish??? hmm....

Yeah, just got a fill Tuesday after work. I'm back on mushies today and tomorrow, and carefully move back to real food starting Sunday. Fish would be great, as it is pretty soft, but not a mushie. Yum.

I pulling fillets out of the freezer tomorrow evening.

We found out that when you go to some high end resturants they call this fish St. Peters fish. We asked at the fish market and they told us it was Tilapia. And the proce was a whold lot different than was we were paying at the resturant!!

Linda

Yes, I eat tilapia alot. When I went to France in November, I had it for dinner 4 nights - it is readily available there and I trusted it. I love Omaha Steaks tortilla crusted tilapia (okay, Paul, I'm lazy and it is easy).

I make some of my fish Veracruz style - bake in tin foil with onion, peppers, tomatoes, garlic. Its kind of a no brainer since with all the liquid you can't over cook in (works for chicken too)

I have also been eating blue hake lately. Its a meatier fish but sometimes I want a little more substance. When I bake it, I put sliced cauliflower, carrots, green Beans, etc sprayed with olive oil and have roasted vegetables with it. Sometimes I spray brussel sprouts - they are a favorite of mine but since banding I just eat a few.

Okay, I'm on a roll since eating fish is a favorite topic of mine. Sometimes I like a little tartar sauce - so I've been buying the fat free (bland) tartar sauce and mixing it with Sriracha hot chili sauce. mmm

Tilapia is one of the native fish in Lake Malawi so I expect that if I move to Malawi will be eating lots of it. I better pack tortilla chips, tartar sauce, sriracha hot chili sauce, etc (oops, my baggage limit is coming close).

Yummm, I tried this new sauce at Costco, Soy Ginger, dabomb! Good on chicken or fish, fried or grilled.

**I stole this post from Betty's thread, "Go Fish"**

Here's another reason I like tilapia... not much mercury.

Not all seafood is tainted with mercury or PCB's. Here's what to reel in, what to throw back.

ENJOY up to two servings a week)

Clams

Oysters

Shrimp

Tilapia

Crawfish

Haddock

Trout (freshwater)

Catfish

Flatfish (including flounder and sole)

Mackerel (Atlantic)

Scallops

Crab (blue, king, and snow)

Pollack

Shad (American)

Squid

Tuna (canned chunk light)

Lobster (spiny)

Mackerel chub (Pacific)

Cod*

Perch (freshwater)

Skate

Halibut

Spanish mackerel (South Atlantic)

Monkfish*

Snapper*

Weakfish (sea trout)

Bass (saltwater; including sea and striped)

SHOW RESTRAINT (One serving a week)

Lobster (northern/American)

Tuna (canned white albacore, fresh/frozen)

Spanish mackerel (Gulf of Mexico)

Marlin

Ornage roughy*

Grouper* (one to two servings a month)

Salmon (especially farmed) +

Sardines+

Herring+

Bluefish+

AVOID

King mackerel (Atlantic and Gulf of Mexico)

Shark*

Swordfish*

Tilefish (Gulf of Mexico)*

__________________________________________________

*Overfished +Contains PCBs or other pollutants

Symptoms of mercury poisoning: Mucle aches, blurred vision, depression, inability to concentrate, memory loss, skin rashes.

If you suspect poisioning have your doctor for a heavy-metal test of your blood, urine, or hair.

Thanks Paula for the fish update. Yesterday I bought a big bag of tilapia and last night cooked it in parchment paper with a little olive oil, Emeril's Bayou Blast and some fresh red pepper. It was fantastic. I could eat it several times a week, but from your list it looks like I should limit it to two times per week. At least now I'll be getting fish back in my diet :hungry:

OK - Question???

How do you bread if you do not have Soy Flour? I just bought some today and am getting ready to make... Thanks

Use cracker crumbs, regular flour, finely ground nuts (almond meal), ground up pork rinds, ground up cereal (all bran, corn flakes, chex)... any of those will do for a tast breading. Use your imagination, and see what you have on hand, you can come up with something great!

Easy recipe.........place the fish over a couple slices of onion to keep it from sticking to the pan or foil, then pour your favorite Italian dressing over it. Cook either in the oven or on the grill until flaky, yum.

Pat - thats easy enough for even ME to fix.

Never thought about Italian dressing over fish. We've used it over brisket and chicken... simply delish! Im sure its just as divine with fish.

Terri, have you cooked any yet?? must tell!

Road Queen, your post made my taste-buds tingle. I think you and Paul need to have a LBT Tilapia feast for all of us... just name the day and time - we'll be there!

Just wondering, did anyone else read Estela's post? Its on the first page. I admit - I have a weakness for authentic Mexican foods... Id definately like to try this one.

Paul.

I make it with the soy flour like your first post....But I use the garlic Flavored PAN. If you like a little garlic flavor in your food try it.