tilapia

elaine said:

I'm cooking this fish tonight for the first time (on sale at my local
foodmarket) - the recipe I'm working with (lime butter - below) calls
for fresh thai or serrano chile - don't have that although I do have
red pepper flakes, tai curry, cayenne pepper. Would any of those be
a decent substitute?

(snippage)

Quoted message said:

Thanks,

Elaine

I don't keep fresh Thai chili's or serrano around; I'd go with the red
pepper flakes. However, I love the mild taste of tilapia and it seems to me
this would overwhelm it. But you're after something spicy, so go for it.

Jill <--has 4 more tilapia fillets in the freezer but tonight I'm going to
prepare half of that mako shark steak in a cast iron skillet

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

I'm cooking this fish tonight for the first time (on sale at my local
foodmarket) - the recipe I'm working with (lime butter - below) calls
for fresh thai or serrano chile - don't have that although I do have
red pepper flakes, tai curry, cayenne pepper. Would any of those be
a decent substitute?

(snippage)

Quoted message said:

Thanks,

Elaine

I don't keep fresh Thai chili's or serrano around; I'd go with the red
pepper flakes. However, I love the mild taste of tilapia and it seems to

me

Quoted message said:

this would overwhelm it. But you're after something spicy, so go for it.

Jill, I'm not necessarily looking for something spicy, but when I did a
google many recipes suggested adding something with a bit of a 'kick' since
this fish could be somewhat bland.

I don't know having never made it. I do know that I hate overwhelming
tastes; e.g. tomato ketchup!!! So will heed your
advice.................thanks!

E.

elaine said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

I'm cooking this fish tonight for the first time (on sale at my
local foodmarket) - the recipe I'm working with (lime butter -
below) calls for fresh thai or serrano chile - don't have that
although I do have red pepper flakes, tai curry, cayenne pepper.
Would any of those be
a decent substitute?

(snippage)

Quoted message said:

Thanks,

Elaine

I don't keep fresh Thai chili's or serrano around; I'd go with the
red pepper flakes. However, I love the mild taste of tilapia and it
seems to me this would overwhelm it. But you're after something
spicy, so go for it.

Jill, I'm not necessarily looking for something spicy, but when I did
a google many recipes suggested adding something with a bit of a
'kick' since this fish could be somewhat bland.

I don't know having never made it. I do know that I hate overwhelming
tastes; e.g. tomato ketchup!!! So will heed your
advice.................thanks!

E.

When I prepare it, if I'm not grilling it I normally coat in some seasoned
breadcrumbs (yeah, you can use Panko; one of these days I'll buy some) and
pan-fry it in a combo of butter and oil with a little garlic, splash with
lemon before serving. Or, sans crumbs, I've baked it after sprinkling with
lemon and season lightly with some dill weed, pepper (I tend to reserve salt
for at the table).

Jill (who also doesn't care for ketchup - where the heck is Stan Horowitz?)

Agree with the choice of red pepper flakes. Be sure to cook them a little
in the butter (so as to infuse a little heat) and them remove them with a
spoon. If you're trying to keep it delicate with light heat....you probably
don't want to bite into a bunch of pepper flakes.

Doug from Massachusetts

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

I'm cooking this fish tonight for the first time (on sale at my local
foodmarket) - the recipe I'm working with (lime butter - below) calls
for fresh thai or serrano chile - don't have that although I do have
red pepper flakes, tai curry, cayenne pepper. Would any of those be
a decent substitute?

(snippage)

Quoted message said:

Thanks,

Elaine

I don't keep fresh Thai chili's or serrano around; I'd go with the red
pepper flakes. However, I love the mild taste of tilapia and it seems

to

Quoted message said:

me

Quoted message said:

this would overwhelm it. But you're after something spicy, so go for

it.

Quoted message said:

Jill, I'm not necessarily looking for something spicy, but when I did a
google many recipes suggested adding something with a bit of a 'kick'

since

Quoted message said:

this fish could be somewhat bland.

I don't know having never made it. I do know that I hate overwhelming
tastes; e.g. tomato ketchup!!! So will heed your
advice.................thanks!

E.

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

I'm cooking this fish tonight for the first time (on sale at my

local

Quoted message said:

Quoted message said:

foodmarket) - the recipe I'm working with (lime butter - below)

calls

Quoted message said:

Quoted message said:

for fresh thai or serrano chile - don't have that although I do

have

Quoted message said:

Quoted message said:

red pepper flakes, tai curry, cayenne pepper. Would any of those

be

Quoted message said:

Quoted message said:

a decent substitute?

(snippage)

Quoted message said:

Thanks,

Elaine

I don't keep fresh Thai chili's or serrano around; I'd go with the

red

Quoted message said:

pepper flakes. However, I love the mild taste of tilapia and it

seems to me

Quoted message said:

this would overwhelm it. But you're after something spicy, so go

for it.

I agree about being cautious in using anything hot with the tilapia.
Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Sam said:

I agree about being cautious in using anything hot with the tilapia.
Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Well, what if you don't LIKE the "delicate" (some say muddy) flavor of the
fish? I've been known to put tilapia into a curry so that I WOULDN'T taste
it.

In similar vein, here's a recipe I came across yesterday:

White Barbecue Sauce (from _Paul Kirk's Championship Barbecue Sauces_)

"If you thought tartar sauce was the best accompaniment for grilled or fried
fish, try this. You may never dip into tartar sauce again."

Makes about 3 cups

1 cup mayonnaise
1 cup salad dressing (such as Miracle Whip)
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons white Worcestershire sauce
2 tablespoons sugar
1 tablespoon fresh-ground black pepper
1 tablespoon fresh-ground white pepper
1 teaspoon dry mustard powder
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Combine all of the ingredients in a large nonreactive bowl. Blend well with
a wire whisk.

Keep this sauce refrigerated when not in use. It will keep for up to 2 weeks
in an airtight jar in the refrigerator.

How to use it: Serve this sauce with grilled fish.

I haven't tried that recipe, so I can't state whether it's any good, but all
the other recipes I've made from that book have been very good indeed. I'd
make it a little differently, though: I'd boil the water, add the mustard
and sugar, stir to dissolve, and let it sit for about 10 minutes. (This
should take away any harsh edge from the mustard as well as dissolving the
sugar granules.) Then I'd combine everything as in the recipe.

I think that white barbecue sauce was originally intended for chicken or
catfish, and as catfish is prone to muddiness, the sauce is probably pretty
good at masking the flavor.

Bob

"Bob" <virtualgoth@die_spammer.biz> > > I agree about being cautious in
using anything hot with the tilapia.

Quoted message said:

Quoted message said:

Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Well, what if you don't LIKE the "delicate" (some say muddy) flavor of the
fish? I've been known to put tilapia into a curry so that I WOULDN'T taste
it.

My tilapia was excellent. I reduced wine, lime juice & zest, garlic, butter
& shallots. It really complemented the fish which was - yes - quite mild.

Quoted message said:

In similar vein, here's a recipe I came across yesterday:

White Barbecue Sauce (from _Paul Kirk's Championship Barbecue Sauces_)

"If you thought tartar sauce was the best accompaniment for grilled or

fried

Quoted message said:

fish, try this. You may never dip into tartar sauce again."

Makes about 3 cups

1 cup mayonnaise
1 cup salad dressing (such as Miracle Whip)
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons white Worcestershire sauce
2 tablespoons sugar
1 tablespoon fresh-ground black pepper
1 tablespoon fresh-ground white pepper
1 teaspoon dry mustard powder
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Combine all of the ingredients in a large nonreactive bowl. Blend well

with

Quoted message said:

a wire whisk.

Keep this sauce refrigerated when not in use. It will keep for up to 2

weeks

Quoted message said:

in an airtight jar in the refrigerator.

How to use it: Serve this sauce with grilled fish.

Interesting recipe Bob. I never use miracle whip, instead I substitute
Hellmans mayonnaise - 2 cups though, seem a lot.

Elaine

Probably too late for your dinner, but I agree with the comments about not
overdoing it on this delicate fish. Here's something simple we do at home
that always gets rave reviews from guests:

Cover fillets with very thinly sliced tomatoes. Sprinkle with basil and
grated cheese (parm/reg). Broil. Mmmmm.

MK

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Sam said:

I agree about being cautious in using anything hot with the tilapia.
Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Well, what if you don't LIKE the "delicate" (some say muddy) flavor of the
fish? I've been known to put tilapia into a curry so that I WOULDN'T taste
it.

Bob

I tried making tilapia at home--the family said it tasted like creek
water.

Amy

elaine said:

"Bob" <virtualgoth@die_spammer.biz> > > I agree about being cautious
in using anything hot with the tilapia.

Quoted message said:

Quoted message said:

Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Well, what if you don't LIKE the "delicate" (some say muddy) flavor
of the fish? I've been known to put tilapia into a curry so that I
WOULDN'T taste it.

My tilapia was excellent. I reduced wine, lime juice & zest, garlic,
butter & shallots. It really complemented the fish which was - yes -
quite mild.

Quoted message said:

Sounds like it was very good, Elaine! What did you serve with it?

Jill

Quoted message said:

Quoted message said:

In similar vein, here's a recipe I came across yesterday:

White Barbecue Sauce (from _Paul Kirk's Championship Barbecue
Sauces_)

"If you thought tartar sauce was the best accompaniment for grilled
or fried fish, try this. You may never dip into tartar sauce again."

Makes about 3 cups

1 cup mayonnaise
1 cup salad dressing (such as Miracle Whip)
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons white Worcestershire sauce
2 tablespoons sugar
1 tablespoon fresh-ground black pepper
1 tablespoon fresh-ground white pepper
1 teaspoon dry mustard powder
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Combine all of the ingredients in a large nonreactive bowl. Blend
well with a wire whisk.

Keep this sauce refrigerated when not in use. It will keep for up to
2 weeks in an airtight jar in the refrigerator.

How to use it: Serve this sauce with grilled fish.

Interesting recipe Bob. I never use miracle whip, instead I
substitute Hellmans mayonnaise - 2 cups though, seem a lot.

Elaine

Bob said:

Sam said:

I agree about being cautious in using anything hot with the tilapia.
Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Well, what if you don't LIKE the "delicate" (some say muddy) flavor
of the fish? I've been known to put tilapia into a curry so that I
WOULDN'T taste it.

(snippage)

So then why did you buy tilapia if you don't like it?

Jill

: "jmcquown" <[email hidden]> wrote in message
: news:[email hidden]...
:> elaine wrote:
:> > I'm cooking this fish tonight for the first time (on sale at my
: local
:> > foodmarket) - the recipe I'm working with (lime butter - below)
: calls
:> > for fresh thai or serrano chile - don't have that although I do
: have
:> > red pepper flakes, tai curry, cayenne pepper. Would any of those
: be
:> > a decent substitute?
:> (snippage)
:> > Thanks,
:> >
:> > Elaine
:>
:> I don't keep fresh Thai chili's or serrano around; I'd go with the
: red
:> pepper flakes. However, I love the mild taste of tilapia and it
: seems to me
:> this would overwhelm it. But you're after something spicy, so go
: for it.

: I agree about being cautious in using anything hot with the tilapia.
: Otherwise it is very easy to overpower the delicate flavor of the
: fish. That is true for most fish. And I say that as a person who
: usually loves heat from chiles in my food.

This thread sounds like it's written by a bunch of chile-newbies!
Heat isn't a flavor!!! It doesn't matter how hot something is, it
won't overpower the flavor of any food. Thinking that it can
is in your mind - your mind is processing the hot sensation, and since
you're not used to it (a wimp) you're not paying attention to the
flavor. The flavor is still there, you're just ignoring it.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

: "jmcquown" <[email hidden]> wrote in message
: news:[email hidden]...
:> elaine wrote:
:> > I'm cooking this fish tonight for the first time (on sale at my
: local
:> > foodmarket) - the recipe I'm working with (lime butter - below)
: calls
:> > for fresh thai or serrano chile - don't have that although I do
: have
:> > red pepper flakes, tai curry, cayenne pepper. Would any of those
: be
:> > a decent substitute?
:> (snippage)
:>
: I agree about being cautious in using anything hot with the tilapia.
: Otherwise it is very easy to overpower the delicate flavor of the
: fish. That is true for most fish. And I say that as a person who
: usually loves heat from chiles in my food.

Quoted message said:

This thread sounds like it's written by a bunch of chile-newbies!
Heat isn't a flavor!!! It doesn't matter how hot something is, it
won't overpower the flavor of any food. Thinking that it can
is in your mind - your mind is processing the hot sensation, and since
you're not used to it (a wimp) you're not paying attention to the
flavor. The flavor is still there, you're just ignoring it.

Actually I am a chile-newbie! My mind just can't seem to get past the
burning sensation which deadens all my taste buds. And I'd be the first to
admit that when it comes to hot chilis etc., I am definitely a wimp!

E.

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

My tilapia was excellent. I reduced wine, lime juice & zest, garlic,
butter & shallots. It really complemented the fish which was - yes -
quite mild.

Quoted message said:

Sounds like it was very good, Elaine! What did you serve with it?

Jill

Well I had bought asparagus and was going to make a hollandaise sauce. In
the end I decided I had enough sauces so just made a caesar salad and had
cauliflower with cheese & breadcrumbs (broiled at the end).

Tonight -- asparagus and hollandaise and something else. Veal scallopini I
think.
E.

elaine said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> elaine wrote:
>> I'm cooking this fish tonight for the first time (on sale at my
>> local foodmarket) - the recipe I'm working with (lime butter -
>> below) calls for fresh thai or serrano chile - don't have that
>> although I do have red pepper flakes, tai curry, cayenne pepper.
>> Would any of those be a decent substitute?
> (snippage)
>
I agree about being cautious in using anything hot with the tilapia.
Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Quoted message said:

This thread sounds like it's written by a bunch of chile-newbies!
Heat isn't a flavor!!! It doesn't matter how hot something is, it
won't overpower the flavor of any food. Thinking that it can
is in your mind - your mind is processing the hot sensation, and
since you're not used to it (a wimp) you're not paying attention to
the flavor. The flavor is still there, you're just ignoring it.

Actually I am a chile-newbie! My mind just can't seem to get past the
burning sensation which deadens all my taste buds. And I'd be the
first to admit that when it comes to hot chilis etc., I am definitely
a wimp!

E.

I, on the other hand, LOVE chilies, but not when they are so friggin hot
(like Dave's Insanity Sauce, which is truly insane) the heat covers covers
the taste of everything else. Then what's the point? Just chew on a
cayenne pepper and be done with it 🙂

Jill

In article <[email hidden]>, [email hidden]

Quoted message said:

This thread sounds like it's written by a bunch of chile-newbies!
Heat isn't a flavor!!! It doesn't matter how hot something is, it
won't overpower the flavor of any food. Thinking that it can
is in your mind - your mind is processing the hot sensation, and since
you're not used to it (a wimp) you're not paying attention to the
flavor. The flavor is still there, you're just ignoring it.

Too bad I didn't know how much you love hot things last night. I made
green chili pork stew. Unfortunately, the green chili my folks have me
was incendiary. After one bite the burning feeling in my mouth was so
strong there was no hope of tasting anything else. Husband and son who
both love hot things more than me both said it was too hot the eat and
enjoy after a couple of bites. No amount of tomatoes could calm it down
enough to enjoy and actually taste. It ended up feeding the garbage
disposal.

sigh

marcella

Quoted message said:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine wrote:
> I'm cooking this fish tonight for the first time (on sale at my
> local foodmarket) - the recipe I'm working with (lime butter -
> below) calls for fresh thai or serrano chile - don't have that
> although I do have red pepper flakes, tai curry, cayenne pepper.
> Would any of those be a decent substitute?
(snippage)
> Thanks,
>
> Elaine

I don't keep fresh Thai chili's or serrano around; I'd go with the
red pepper flakes. However, I love the mild taste of tilapia and
it seems to me this would overwhelm it. But you're after something
spicy, so go for it.

Quoted message said:

I agree about being cautious in using anything hot with the tilapia.
Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

This thread sounds like it's written by a bunch of chile-newbies!
Heat isn't a flavor!!!

You said that right; heat is not a flavour. Heat is just heat; pretty
worthless, IMO. Spicy is different from so hot you can't taste anything
else.

Jill <--who has had many Thai chilis in food (in Thailand, no less) but
still was able to taste the FOOD, not just the chilis.

Michael L Kankiewicz said:

Probably too late for your dinner, but I agree with the comments
about not overdoing it on this delicate fish. Here's something
simple we do at home that always gets rave reviews from guests:

Cover fillets with very thinly sliced tomatoes. Sprinkle with basil
and grated cheese (parm/reg). Broil. Mmmmm.

MK

Hey, that's a good idea! Thanks for the idea!

kili

elaine said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> elaine wrote:
>> I'm cooking this fish tonight for the first time (on sale at my
>> local foodmarket) - the recipe I'm working with (lime butter -
>> below) calls for fresh thai or serrano chile - don't have that
>> although I do have red pepper flakes, tai curry, cayenne pepper.
>> Would any of those be a decent substitute?
> (snippage)
>
I agree about being cautious in using anything hot with the tilapia.
Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Quoted message said:

This thread sounds like it's written by a bunch of chile-newbies!
Heat isn't a flavor!!! It doesn't matter how hot something is, it
won't overpower the flavor of any food. Thinking that it can
is in your mind - your mind is processing the hot sensation, and
since you're not used to it (a wimp) you're not paying attention to
the flavor. The flavor is still there, you're just ignoring it.

Actually I am a chile-newbie! My mind just can't seem to get past the
burning sensation which deadens all my taste buds. And I'd be the
first to admit that when it comes to hot chilis etc., I am definitely
a wimp!

E.

No, uh uh! Not as much as *I* am and I'm married to a hot sauce, pepper,
chili FREAK. We sometimes end up having to eat separate meals.

kili