Recipes


	LEMON MUSTARD BROILED FILLETS 4 Tilapia fillets 1/2 cup milk 1/2 cup flour 2 Tbs. butter 1/3 cup mayonnaise 1 Tbs. mustard (Dijon-style) 2 tsp. lemon juice 2 tsp. Paprika Wash fillets and pat dry. Preheat broiler and butter a baking pan liberally. Combine flour and paprika. Dust fillets with flour/paprika mixture and place them on the buttered baking pan. Top each fillet with about a teaspoon of butter and cook fillets about 3 minutes per side. Combine mayonnaise, mustard and lemon juice and mix thoroughly. When fillets are finished cooking, top each with mayonnaise mixture and broil about 30 seconds until golden brown. SWEET BAKED TILAPIA 4 Tilapia fillets 1/3 cup soy sauce 2 Tbs. brown sugar 1 tsp. basil 1 tsp. thyme 1 Tbs. lemon juice 1 Tbs. melted butter Dash salt and pepper 2 tsp. olive oil Preheat oven to 450'F. Evenly distribute olive oil in the bottom of a baking dish and place fillets in it. Combine the remaining ingredients and pour over the fillets. Bake the fillets about 7 minutes or until it flakes easily with a fork. BAKED TILAPIA SUPREME 4 Tilapia fillets 1/2 cup lemon juice 2 eggs, beaten 1/4 cup bread crumbs salad oil melted butter Salt and pepper to taste Preheat oven to 375 F and also preheat a skillet with 1" of oil in the bottom. Marinade the fillets in lemon juice for 15-20 minutes. Mix salt and pepper with the bread crumbs and place them in a bowl. Dip the fillets in the egg batter then the crumbs. Brown fish on both sides. Place fish in baking dish and brush with butter. Bake at 375 F for 15 minutes. WHOLE BAKED TILAPIA 1 whole Tilapia (about 1.5lbs), dressed (gutted with head attached) 1 pound red onions, cut into 1/8" slices 3 Tbs. lemon juice 1 Tbs. minced ginger 1 Tbs. olive oil 2 large lemons 3 Tbs. fresh cilantro (or 2 Tbs.. coriander) Salt and pepper In a large bowl, mix onions with lemon juice and ginger. Arrange all but a few onion slices on the bottom of a baking dish. Rinse Tilapia, pat dry, coat outside with oil, then lay fish on top of the onion mixture. Cut off 1/2 inch from each of the lemons. Stuff fish cavity with reserve onions, lemon ends and half of the cilantro. Cut remaining lemons into thin slices; tuck slice around base of fish and sprinkle remaining cilantro over onions and lemons in dish. Bake, uncovered, in a 400 F oven until fish core temperature reaches 135 F and flesh in opaque and flaky. Gently pull off skin and serve fish with onions and a fresh lemon slice. Add salt and pepper to taste. VIVA L'TILAPIA 2 lbs. Tilapia fillets 1/4 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped sweet red pepper 3 Tbs. butter 3 Tbs. flour 1/4 tsp. tarragon 1/4 tsp. basil 1 1/2 cups milk 1 cup mozzarella cheese (shredded) Salt and pepper to taste Preheat oven to 425'F. Sauté celery, onions, and red pepper in butter until tender. Add flour, salt, pepper, tarragon, and basil; mix well. Add milk and cook 1 minute, stirring constantly until thickened. Add cheese and stir until melted (do not boil). Place fillets in a baking dish and spoon sauce evenly over fillets. Bake at 425'F for 8 to 10 minutes or until the fish fillets flake easily when tested with a fork. POACHED TILAPIA WITH LEMON AND BASIL 6 Tilapia fillets 2 Tbs. olive oil 1 1/4 cup chicken broth 1 Tbs. shredded lemon peel 3 Tbs. orange juice 1/2 tsp. nutmeg 2 Tbs. lemon juice 6 whole basil leaves Combine chicken broth, orange juice, lemon juice, basil leaves, and nutmeg in a poaching pan. Place Tilapia fillets in the steamer basket and sprinkle with shredded lemon peel, and olive oil. Poach for 6-8 min. or until flaky. GRILLED TILAPIA WITH MARINATE 4 Tilapia fillets 2 Tbs. oil 1/4 cup soy sauce 2 Tbs. sesame seeds 2 Tbs. brown sugar 1 tsp. minced garlic 1 Tbs. minced green onion Prepare marinade: Combine soy sauce, brown sugar, garlic, green onion and oil set aside. Place sesame seeds in sauté pan and brown over medium heat. Add soy sauce mixture and remove from heat. Lay fillets, skin side down in a pan. Pour marinade over fillets and let sit for 5 minutes, and then place the fillets flesh side down. Cover and refrigerate for 30 minutes. When ready to grill, remove fillets from marinate and place on well oiled grill over ashen coals skin side down; grill for 3-4 minutes on one side only (don't turn the fillets or they will fall apart. Baste fillets every minute or so until done. GRILLED TILAPIA WITH GARLIC 4 Tilapia fillets (skin on) 4 Tbs. butter 2 Tbs. oil 2 chopped garlic 1/2 tsp. thyme Wash fillets and pat dry. Brush fillets with oil and sprinkle with thyme. Gril1 over medium heat fire for 4 1/2 minutes per side. Melt butter in sauté pan, add garlic and sauté till soft. When fillets are finished cooking, set them on a serving tray and spoon the garlic butter over then PAN FRIED TILAPIA 4 Tilapia fillets 2 beaten eggs 1 cup corn meal or bread crumbs 1 tsp. salt dash of pepper Shortening Combine egg and 1 tablespoon water. In another dish combine corn meal and salt and pepper. Preheat oil to 3750F. Pat fillets dry and dip in egg batter and then coat with corn meal mixture. Fry fish on each side till golden brown (about 3 minutes each side) and fish flakes easily with a fork. Variations: CURRY PAN FRIED TILAPIA- Add I tablespoon lemon juice to the egg batter and 1 tablespoon of curry to the cornmeal mixture. Cook as above. A variety of spices can be added to meet your preference. Try Italian seasoning, cayenne pepper, or taco seasoning. BEER BATTERED TILAPIA 4 Tilapia fillets cut into quarters 1 box Krusteaz tempura batter mix 1/2 cup beer 1 tsp. Salt You can make your own tempura batter but it may be easier to buy a commercial dry mix. Mix as per instructions on the box except instead of water, substitute beer and add 1 tsp. salt. Pat fish down and coat with dry tempura mix so the batter sticks better. Dip in the batter and deep fry at 375 F for 3-4 minutes per side.