Skip to main content

Tilapia Recipes

Tilapia Recipes images wallpaper

Tilapia is a freshwater or brackish fish native to Africa and the Near Middle East, where a rudimentary aquaculture system already existed. The Egyptians were already stocking tilapias in ponds more than 4,000 years ago. Adapted to all tropical regions of the globe, Tilapia is the second most widely grown freshwater fish in the world and an important source of protein for people in developing countries.

However, commercial breeding will not begin until the Second World War in South Africa due to a shortage of meat. The Belgian and English settlers then dig thousands of small ponds in order to raise tilapia and other local fish species to feed the miners and their families. Today, tilapia is produced in over 75 countries, with the largest producers being China, Thailand, Philippines, Indonesia, Taiwan, Korea, Egypt, Colombia, Cuba, Mexico, Israel, Saudi Arabia and other Gulf states.

It have been reported to have been grown in India since ancient times in Bengal, Madras and Kerala. They were introduced in South America and Southeast Asia in the 20th century and their breeding exponentially grew there, so that in 2004 its sales exceeded those of salmon and rainbow trout. In 2010, they consumed 215,000 tons of tilapia.

Tilapia has become the most present fish in Europe today. In addition to fish, which is sold whole or in pieces, in some countries, notably in Brazil, the skin is also transformed into utilitarian objects like bags, belts, portfolios, briefcases, etc.

Known for its flesh of sweet flavor, tilapia is often called aquatic chicken. Resilient to disease and resisting the accumulation of hard metals and toxins, tilapia develops quickly and is easy to reproduce. An adequate environment and plenty of food is all that is needed. There are the most common being Nile tilapia and Java tilapia as well as also many hybrids called red tilapias.

It is not expensive, and does not taste like fish. It has neither bones nor skin. However, virtually all the Tilapia we eat is farmed, which means that you cannot find wild Tilapia in any restaurant menu. In the wild Tilapia would eat algae and lake plants.

Among the popular recipes are tilapia fillet, grilled tilapia, fried tilapia, baked tilapia and breaded tilapia. It is found throughout the year, usually in the form of fresh or frozen fillets. Occasionally, whole tilapia can be found in Asian fishmongers. Tilapia is often appreciated by consumers who like little fish because the taste is fairly light. In addition, the tilapia fillets are virtually devoid of bones, which attracts more children!

This fish can be cooked in a stove, oven, steam and even frying. It cooks quite quickly, and is ideal for the pressed. As soon as the flesh becomes opaque, it's good!

Tilapia Recipes

As fresh, the Japanese eat it raw, sushi, sashimi or ceviche, that is to say marinated a few hours in lemon juice.

You can add flour and fry in vegetable oil. Add lemon juice, butter and parsley and reheat. Top the fillets with this sauce.

You can sauté them in a mixture of oil and lemon juice. Sprinkle with grated parmesan and add chopped garlic, return to the heat for one or two minutes, then serve.

You can marinate it for half an hour in olive oil based sauce, lemon juice, balsamic vinegar, parsley, oregano, garlic and Tabasco sauce, and then grill them in the oven or barbecue.

You can put them in a gratin dish, pour white wine (about a cup), herbs, garlic and chopped green onions, add a knob of butter on each fillet, cover the dish with aluminum foil and put in an oven set at 175 ° C (350 ° F) for about half an hour.

You can bake them after cooking them with a sauce made from crushed tomatoes, pitted and coarsely chopped olives, fresh thyme, garlic, minced onion, olive oil, lime juice and, if desired, finely chopped hot pepper.

They can be poached for a few minutes in water, white wine, fish stock or any other liquid of their choice. They can be curried in milk and coconut cream, hot peppers, garlic, ginger and other spices of their choice. Garnish with chopped cilantro leaves and serve with sautéed vegetables.

You can grill and serve with a ratatouille or a shiitake mushroom sauce and yogurt.

You can dip them in a beaten egg, pass them in seasoned bread crumbs herbs of choice and cook them in a frying pan.

You can marinate one hour in a sauce made of oil, lemon juice, honey, fruit chutney and minced garlic. Cook them on the grill, brushing them a few times with the sauce to glaze them.

You can prepare leftovers in salad.


Jeevan said…
The details and images are astonishing!
anthony stemke said…
Beautiful pictures and interesting information about the railway.I enjoyed reading it.

Popular posts from this blog

Egg Curry Recipe

Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.

This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.

An Italian Meal with my friend at Da Mauro

As I walked down the street, distracted by my thoughts and my memories, the smell from a nearby pizza shop invaded my senses and immediately my mind was transported to a recent visit to an expat friend's house. My friend, John lives in Central Park Resorts at the heart of Gurgaon. I'm not a huge fan of Gurgaon given the dusty roads, pollution, bad traffic and civic sense, but Central Park Resorts is another world in itself - an ample green environment with the usual facilities like amphitheatre, gym, spa, kids play area etc. But two things really caught my eye - the town-ship is automobile free and golf buggies are used to commute on surface. That sounds downright futuristic and something only the millionaires could afford, right? But there it was, right in front of my eyes in Gurgaon! Well, the future is really here I guess.

But what really got to me is the second thing - something situated inside the Central Park Resorts township. Read on:

As John and I planned to discuss t…

Mysore Pak Recipe

The Mysore Pak is an Indian dessert originating in the state of Karnataka in southern India, but it is widely consumed throughout peninsular India and especially Tamil Nadu, Andhra Pradesh and Kerala. There are 2 ways to prepare it, soft or more solid, with generous amounts of melted butter or ghee, chickpea flour and sugar. Of course people prepare these delicacies especially for the feast of Diwali, the festival of lights.

The mysore pak was originally known as masoor pak, and was made with masoor dal flour. The exact origin of the recipe is unknown, although some claim that it was created in or near the Mysore Palace by a cook raised in the Kakasura Madappa. Its history dates back to, probably sometime in the 17th or 18th century Mysore, where during the reign of King Krishna Raja Wadiyar IV, the recipe was invented in the kitchens of the palace by the chef Kakasura Madappa. Having no idea for his creation, Madappa decided to call the recipe Mysore Pak, which means in Sanskrit and…