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Tilapia Recipes

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Chicken-Fried Fish


12 ounces green beans, trimmed

Kosher salt

4   6-ounce Tilapia fillets

Freshly ground pepper

3/4 cup all-purpose flour

1/4 teaspoon paprika, plus more for sprinkling

2 large eggs

1/4 cup vegetable oil

2 cups low-sodium chicken broth

1/4 cup whole milk

2 tablespoons cream cheese

1 tablespoon chopped fresh parsley


Place the green beans in a microwave-safe dish.  Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes.

Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish.  Beat the eggs in another dish.  Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat.  Reserve the flour mixture.

Heat 3 tablespoons vegetable oil in a skillet over medium-high heat.  Working in batches, fry the fish until cooked through, 3 to 4 minutes per side.  Transfer to a plate and tent with foil.  Wipe out the skillet.

Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking.  Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes.  Season with salt and pepper.

Divide the fish among plates.  Top with the sauce and sprinkle with paprika.  Serve with the green beans.

Recipe obtained from The Food Network Magazine, Weeknight Cooking, March 2013



1 to 1 1/2 pounds monkfish or catfish

3 pounds littleneck clams or mussels, well washed

1 to 1 1/2 pounds shrimp or scallops, cut into bite size pieces if neccesary

1 to 1 1/2 pounds cod or other delicate white-fleshed fish, cut into 6 large chunks

1 tablespoon olive oil

2 medium onions, roughly chopped

2 navel or other oranges

2 teaspoons fennel seeds

Big pinch of saffron (optional)

1 dried chile, or a pinch of cayenne, to taste

2 cups chopped fresh or canned tomatoes

1 tablespoon minced garlic

1 cup roughly chopped fresh parsley


Put the olive oil in a casserole or large saucepan over medium heat. Add the onions and cook, stirring occasioally, until softened, about 5 minutes. Meanwhile, use a vegetable peeler to strip the zest from the oranges. Add the zest, fennel, saffron (if using), and chile and cook about a minute. Add the tomatoes and turn the heat to medium high. When the mixture boils, reduce the heat to medium, and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours in advance up to this point; cover and set aside until you're ready to eat.)

Add the monkfish and raise the heat to medium-high. When the mixture begins to boil, reduce the heat to medium low and cook, stirring occasionally, until it is just about tender, 10 minutes or so. Add the clams, raise the heat to high, and stir; when the mixture boils, reduce the heat to low, cover, and cook until the clams begin to open. 5 to 10 minutes. Add the shrimp and white fish, stir, and cover; cook, stirring gently once or twice, until the white fish is just about done (a thin bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick- there should be some broth- add a cup or so of hot water.) Stir in the garlic and cook 1 minute more. Stir in the parsley and serve with some crusty bread. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman.


Buttermilk delight


2 1/4 pounds any 6 ounce freshwater fish fillets, skinned and cut in half crosswise

2 1/2 cups buttermilk

Vegetable oil

3/4 cup self-rising flour (or all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt)

3/4 cup yellow cornmeal


Place butter milk in medium mixing bowl. Add fish and stir to coat. Cover with plastic wrap and chill for 45 minutes. In a deep-fat fryer; heat 2 inches oil to 375 degrees. In a shallow dish, combine flour, cornmeal and onion salt. Drain and discard buttermilk from fish pieces. Dredge fish in flour mixture to coat. In hot oil, fry fish, a few pieces at a time for 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towel lined plate. Serve with some sort of sauce for dipping (see “Accompaniments” recipe section).

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Elton L. Martelli.

Pecan Crusted Fish


4 pieces (4 to 5 ounces) Sole or Tilapia, skinned

2 cups pecans

2 large egg whites

Coarse salt

Freshly ground white pepper

1/2 cup all-purpose flour

Vegetable oil

4 oranges, peeled and cut into segments


Grind the nuts in batches in a food processor to a fine meal. (You're doing this in batches so you have more control and to ensure you don't make pecan butter.) Pour into a shallow bowl. Beat the egg white in a second shallow bowl until frothy. Season the tilapia on both sides with salt and white pepper. Dredge in the flour and pat off the excess. Dip the fish in egg whites, then in the nuts- press well to make an even coating. You can prep the fish a few hours ahead and keep it in the refrigerator on a rack over a baking sheet. 

Heat two medium skillets over medium heat. You're cooking on medium heat so you can toast the nuts but not burn them before the fish cooks through. when the pans are hot, pour in a slick of oil. Cook the fish for 2 1/2 minutes on the first side, or until nicely browned, then turn and cook for another 1 1/2 minutes. Serve the fish garnished with the orange segments. Serves 4.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore.

Sweet Pepper Pickled Fish


2 to 3 pounds any fresh water fish fillets, 4 to 6 ounces each, skinned and cut into 1 to 2 inch pieces

8 cups apple cider vinegar

1/4 cup canning or pickling salt

1 1/2 cups sugar

3 tablespoons mixed pickling spices

1/2 cup chopped red pepper

1 large white onion, sliced


In a large glass mixing bowl, combine vinegar and salt. Stir until salt is almost dissolved. Add fish. Cover with plastic wrap. Refrigerate 2 days. With slotted spoon, remove fish from brine. Rinse fish with cold water until rinse water is clear. Reserve 3 cups brine. Cover and chill fish. Pour reserved brine into 4 quart saucepan. Add sugar, spices, and red pepper. Bring mixture to a boil over medium-high heat. Cool completely. In two 1 quart jars, loosely layer fish and onion. Pour pickling liquid over fish to cover. Seal jars, using two-part sealing lids. Refrigerate 1 week before serving. Store in refrigerator no longer than 4 weeks. Makes 2 quarts.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler