Tilapia

Mai-Kero

So I'm not really used to cooking fish or seafood at all, but the grocery had a decent price for some tomato basil encrusted tilapia, so I figured I'd pick some up.

I have no idea how to cook it. Any ideas?

I have: veggies, rice, tilapia.

Elin

Mai-Kero wrote: »

So I'm not really used to cooking fish or seafood at all, but the grocery had a decent price for some tomato basil encrusted tilapia, so I figured I'd pick some up.

I have no idea how to cook it. Any ideas?

I have: veggies, rice, tilapia.

Bake at 350 for 30 minutes, serve over rice with steamed veggies on the side.

2868

well it's already seasoned: (copied and pasted from somewhere because it was easier than typing myself.) Using just a bit of olive oil and making sure to preheat the pan are the two tips for a perfectly sauteed piece of fish. Also remember to let the fish cook undisturbed for 2-3 minutes to develop a nice crust. Be sure not to crowd the fish; cook it in batches rather than overcrowd the pan. The best way to saute thin fillets is to cook over medium high heat for 2-3 minutes, then turn, cook for another minute or two, then remove the pan from heat and let the residual heat cook the fish. Cook thick fillets 5-6 minutes on the first side, then reduce heat to medium and cook for 4-5 minutes longer.

.

Make some baked rice (or cook it however you like it), then cook the tilapia "en papillote". Put the fish on some tin foil, add a little liquid (lemon juice, broth, wine), add a couple vegetables, and put another layer of foil over it. Crimp the edges and throw it in the oven.
Or, simply saute the vegetables and the fish.
Does the tomato basil crust have any bread crumbs in it? If so, the foil method may make it gross.

Mai-Kero

. wrote: »

Make some baked rice (or cook it however you like it), then cook the tilapia "en papillote". Put the fish on some tin foil, add a little liquid (lemon juice, broth, wine), add a couple vegetables, and put another layer of foil over it. Crimp the edges and throw it in the oven.
Or, simply saute the vegetables and the fish.
Does the tomato basil crust have any bread crumbs in it? If so, the foil method may make it gross.

It is crumbed, yes.

.

Then bake it without wrapping it up, definitely. The steam will make the bread crumbs soggy and nasty.

SeñorAmor

Elin wrote: »

Mai-Kero wrote: »

So I'm not really used to cooking fish or seafood at all, but the grocery had a decent price for some tomato basil encrusted tilapia, so I figured I'd pick some up.

I have no idea how to cook it. Any ideas?

I have: veggies, rice, tilapia.

Bake at 350 for 30 minutes, serve over rice with steamed veggies on the side.

This is how I cook my prepared Tilapia.

Olive oil to coat the bottom of a glass dish and in the oven for about half an hour.

Mai-Kero

. wrote: »

Then bake it without wrapping it up, definitely. The steam will make the bread crumbs soggy and nasty.

Cool.

Should I bake vegetables next to it, or steam those on the side along with some rice?

.

I don't know. What vegetables are you using? Carrots, brussel sprouts, fresh broccoli, root vegetables can all be roasted fantastically. They would take a little longer than your fish, but if you have a big enough oven, then can eventually be put side by side. If we are talking peppers, frozen broccoli, peas, green beans, they can be quickly sauteed right before serving the fish. For roasting, just use some olive oil, salt and pepper.
I think I have had the type of tilapia you are talking about and the breading has sort of a strong flavor. I wouldn't make too many competing flavors when making the veggies or rice.

Mai-Kero

. wrote: »

I don't know. What vegetables are you using? Carrots, brussel sprouts, fresh broccoli, root vegetables can all be roasted fantastically. They would take a little longer than your fish, but if you have a big enough oven, then can eventually be put side by side. If we are talking peppers, frozen broccoli, peas, green beans, they can be quickly sauteed right before serving the fish. For roasting, just use some olive oil, salt and pepper.
I think I have had the type of tilapia you are talking about and the breading has sort of a strong flavor. I wouldn't make too many competing flavors when making the veggies or rice.

Hmm, I've only got frozen veggies. Do they not bake well because of the moisture?

blakfeld

I saw a food network thing on tilapia today I want to try soon. You put some flower and seafood seasoning in a cake pan, lightly coat each side, then just pan fry it in some oil

Six

Parchment baked tilapia I make for a dinner party a little while ago

Another method - breading and frying it

Burtletoy

Six wrote: »

Parchment baked tilapia I make for a dinner party a little while ago

AKA: Red Lobster's Fish in a Bag.

RocketSauce

I grill mine with just pepper. Served with rice it's oh so delicious.