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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 coumin)<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 poser 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.