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Any suggestions on cooking the white fish I got at Trader Joe's? I usually am o uninspired when it comes to white fish fillets.
 

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Hi Ice Cream, here is a good link...<br><a href="http://ag.arizona.edu/azaqua/ista/recipes.htm" target="_blank">http://ag.arizona.edu/azaqua/ista/recipes.htm</a>. Larry
 

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Tilapia is my husband's favorite food. I have many favorite preparations, but here are a few:<br><br>
Ceviche<br>
cut up the fish into small pieces (the smaller the piece, the faster the ceviche will be ready to eat) and throw it into a large bowl<br>
slice an onion (can be white or red) and throw it into the bowl<br>
cut up a couple of hot peppers (any type that's available, depending on how much spice you like) and throw them in the bowl. if you don't tolerate a lot of heat, don't include the seeds or ribs<br>
throw in a few whole cloves of garlic<br>
then pour lemon juice (fresh is best, but there are some good bottled varieties) over the mixture to cover, plus some salt & pepper<br>
put it in the fridge overnight, or at least for 6-8 hours. the lemon juice will chemically cook the fish<br><br>
Note: we sometimes cut up a few bell peppers to add to the ceviche for color and texture, plus extra health benefit. Also, ceviche is typically served with corn on the cob (choclo) in Peru
 

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Pan Fried Tilapia: (not the most healthful preparation, but very good)<br><br>
Prepare a plate with flour (I mix in Hungarian smoked paprika and cumin)<br>
Prepare a plate with an egg<br>
Prepare a plate with bread crumbs (I use panko)<br><br>
Heat a small amount of oil in a saute pan large enough to hold 2 tilapia filets at a time.<br>
Sprinkle salt & pepper on both sides of the filets, then dredge them one at a time in the flour, then egg, then bread crumbs. Place in the pan and cook, about 4 - 6 minutes on each side depending on thickness.
 

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"Tilapia Will Owen" (provided by a poster named Will Owen on chowhound.com)<br><br>
S&P the filets, then dredge in flour and shake off the excess. Preheat the oven to 450∫, heat your frying pan. When the pan is hot, throw in some butter. When it stops sizzling, but before it goes brown, put in the fish. Cook over high heat two minutes per side, then place in a baking dish and lay a generous tablespoon of fresh salsa on each, and place in the oven for five minutes. Serve with rice.<br><br>
I like to use the fresh salsa from Trader Joe's, and add a little chopped fresh basil and some capers.
 

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Baked Tilapia with White Wine & Herbs<br><br>
2 fresh Tilapia fillets, approximately 8-10oz each<br>
150ml (1/4pint) medium white wine<br>
1-2 cloves garlic, finely chopped<br>
4 tablespoons freshly chopped mixed herbs<br>
6 salad onions, diagonally sliced<br>
salt and freshly ground black pepper<br>
1/2oz butter<br>
1 teaspoon cornflour, blended with a little cold water<br>
2 tablespoons creme fraiche<br>
Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.<br>
Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish.<br>
Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes.<br>
Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.
 

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I usually saute some red onion rings till soft and then line them in the bottom of an oven safe pan. Then, I saute some diced onions and peppers for a few minutes... I add some diced tomatoes, olives, garlic... stuff like that. Then I pour a little white wine and chicken broth in the bottom of the pan. I lay the filets(seasoned with your favorite herbs) on top of the onion rings, then add the other sauted mix on top of the filets. Bake till the fish is flaky, then add some grated parmesan and broil for a minute or so. Muy Magnifigant!
 

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Unhappy because of the time it takes to cook, or the fact that the fish is cooked by the acid in the lemon juice?<br><br>
If it's the former, the smaller/thinner you cut the fish, the less time it will take to cook. Very thin pieces can have you eating in a couple of hours.<br>
If it's the latter, just marinate in the citrus for less time, or make bigger cuts of fish so it isn't cut through.
 

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diablita, thanks for the recipes! I love tilapia and have it often and I am always looking for new ways to cook it. These are great! I can't wait to try them.
 

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Here is one of my favorite "recipes" for fish. I usually just pan fry or broil, but if we want something different I make this- I use Tilapia instead of haddock and have never had a problem. It sounds weird-fish with bacon and breadcrumbs, but it's GOOD~! (even for a RR recipe...) (PS-I never have the fancy onions so I use what I have on hand, I never have the capers or fresh parsley either-not really necessary)<br><br>
Haddock with Bacon and Onions<br>
Recipe courtesy Rachael Ray<br>
2 pounds haddock filet, cut into 4 8-ounce portions<br>
2 tablespoons lemon juice – about 1/4 lemon<br>
Salt<br>
EVOO – extra-virgin olive oil, for drizzling<br>
1 tablespoon softened butter<br>
6 slices smoky bacon, chopped<br>
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--<br>
A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are<br>
widely available, so check for them in the local market.<br>
1large clove garlic, finely chopped<br>
1 cup Italian bread crumbs<br>
1/4 cup flat-leaf parsley, a couple of handfuls, chopped<br>
2 tablespoons capers, drained and chopped<br>
2 plum tomatoes, seeded and chopped<br><br>
Preheat the oven to 400 degrees F.<br><br>
Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set<br>
portioned fish into skillet.<br><br>
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.
 

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Another RR recipe, but we really like this one too. I use tomatoes instead of tomatillos-we just don't really like them very much. I also don't make the "maque choux" I make my black bean dip and serve that in the avacado. YUM!!!!!<br><br><br>
Tilapia with Tomatillos and Avocado filled with Maque Choux<br>
Recipe courtesy Rachael Ray<br>
1 1/4 to 1 1/2 pounds tilapia, 4 fillets<br>
Coarse salt<br>
Ground pepper<br>
1 teaspoon ground cumin, eyeball it<br>
1/2 teaspoon sweet paprika, eyeball it<br>
2 tablespoons extra-virgin olive oil, 2 turns of the pan<br>
1 lime, halved<br>
1/2 medium red onion, chopped<br>
1 jalapeno or serrano pepper, seeded and finely chopped<br>
2 or 3 large cloves garlic, finely chopped<br>
8 to 10 tomatillos, husks peeled and diced<br>
1/2 bottled pale beer<br>
2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish<br><br>
Maque Choux:<br>
1 tablespoon extra-virgin olive oil, 1 turn of the pan<br>
1/2 red onion, chopped<br>
1 jalapeno, seeded and finely chopped<br>
1 small red bell pepper, seeded and chopped<br>
4 ears fresh corn on the cob, husked<br>
A sprinkle sugar<br>
Dash cayenne pepper<br>
Salt<br>
2 tablespoons butter<br>
2 ripe avocado<br>
1 lime, juiced<br><br>
Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.<br><br>
Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.<br><br>
While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.<br><br>
Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.<br><br>
To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.<br><br><br>
Recipe Summary<br>
Difficulty: Medium<br>
Prep Time: 15 minutes<br>
Cook Time: 15 minutes<br>
Yield: 4 servings<br>
User Rating:5 Stars<br><br>
Episode#: TM1C52<br>
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
 

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Thanks! I've printed yours off as well, you can never have too many good fish ideas.<br><img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 
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