Adventures in Tilapia

Melba's Jammin said:

I had two pieces of it totaling 3/4 pound. I sprayed a glass pie
plate with olive oil and sprinkled both sides of the fishy with
Penzeys Sunny Spain (lemon pepper). Put them in the plate and pour
in maybe 1/3 cup skim milk and covered it (mostly) with foil and
stuck it in a 350 oven for 20 minutes. After 10 minutes, I lifted
the foil more. Out of the oven, I sprinkled some Butter Buds on and
squeezed some lime juice over it.

It was nicely done and fairly boring. I don't mind. I don't want it
to taste too good.

The rest of supper was lots of brown rice, half that red pepper
stir-fried in 1/4 cup turkey broth along with a small onion, sliced;
some fresh broccoli. Plates were full and then some. Oh, the mongo
salad contained baby spring greens, romaine, and some of Newman's
Italian salad mix along with some red onion, cuke slices, shaved
carrots and a very small drizzle of olive oil accompanied by some
Alesso brand balsamic. Full bellies.

Can you tell that I'm trying to change my eating habits?

If you're trying to change your eating habits, nothing wrong with fish
tasting so good you want to prepare more of it! 🙂 Fairly boring wouldn't
inspire me. But it sounds like you done good!

Jill

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had two pieces of it totaling 3/4 pound. I sprayed a glass pie plate
with olive oil and sprinkled both sides of the fishy with Penzeys Sunny
Spain (lemon pepper). Put them in the plate and pour in maybe 1/3 cup
skim milk and covered it (mostly) with foil and stuck it in a 350 oven
for 20 minutes. After 10 minutes, I lifted the foil more. Out of the
oven, I sprinkled some Butter Buds on and squeezed some lime juice over
it.

It was nicely done and fairly boring. I don't mind. I don't want it to
taste too good.

<SNIP>

I am ignorant on the subject, but isn't tilapia a rather tasteless fish to
start with? How about it's texture?

Charlie

Charles Gifford said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had two pieces of it totaling 3/4 pound. I sprayed a glass pie
plate with olive oil and sprinkled both sides of the fishy with
Penzeys Sunny Spain (lemon pepper). Put them in the plate and pour
in maybe 1/3 cup skim milk and covered it (mostly) with foil and
stuck it in a 350 oven for 20 minutes. After 10 minutes, I lifted
the foil more. Out of the oven, I sprinkled some Butter Buds on and
squeezed some lime juice over it.

It was nicely done and fairly boring. I don't mind. I don't want
it to taste too good.

<SNIP>

I am ignorant on the subject, but isn't tilapia a rather tasteless
fish to start with? How about it's texture?

Charlie

It's a very mild, non-fishy fish. The texture is a lot like catfish or
flounder.

Jill

The Ranger said:

It's the chicken-fish; gormless, tasteless, willing to prostitute

itself

Quoted message said:

to whatever spice you add. Rather delicious in a cheap sort of way.

<G>

Quoted message said:

Which is why I suggested a tasty topping....Another that might work is
the classic Cantonese finish: strew slivered ginger and scallions over
the cooked fish, then pour very hot peanut oil over the top.

-aem

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

The rest of supper was lots of brown rice, half that red pepper
stir-fried in 1/4 cup turkey broth along with a small onion, sliced;
some fresh broccoli. Plates were full and then some. Oh, the mongo
salad contained baby spring greens, romaine, and some of Newman's
Italian salad mix along with some red onion, cuke slices, shaved
carrots and a very small drizzle of olive oil accompanied by some
Alesso brand balsamic. Full bellies.

Can you tell that I'm trying to change my eating habits?

What? No Sunflower Seeds in the Salad? And you call yourself a reformed
Hippee!

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Charles Gifford <[email hidden]> wrote in message
news:[email hidden]...
[snip!]

Quoted message said:

I am ignorant

At last! I've been waiting several years for this opportunity! <EG>

Quoted message said:

on the subject, but isn't tilapia a rather tasteless fish to
start with? How about it's texture?

It's the chicken-fish; gormless, tasteless, willing to prostitute itself
to whatever spice you add. Rather delicious in a cheap sort of way. <G>

The Ranger

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

Quoted message said:

The texture is a lot like catfish or flounder.

Firmer; much than catfish or flounder.

The Ranger

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

Quoted message said:

The Ranger said:

It's the chicken-fish; gormless, tasteless, willing to prostitute
itself to whatever spice you add. Rather delicious in a cheap
sort of way. <G>

Which is why I suggested a tasty topping....Another that might
work is the classic Cantonese finish: strew slivered ginger and
scallions over the cooked fish, then pour very hot peanut oil
over the top.

I'd recommend staying away from the ginger. That'll overpower this
simple fish.

The Ranger

Quoted message said:

willing to prostitute
itself to whatever spice you add.

Quoted message said:

I'd recommend staying away from the ginger. That'll overpower this

simple fish

Make up your mind. ;-) Tilapia, to me, is the TOFU of fish. It sucks
up whatever you lay on it. Don't want it to taste like garlic? Don't
add it. Same with any seasoning. I love this fish sauteed in butter,
splash of wine. Lemon, salt and pepper. Simple. Taste that sweet
flesh. I also cook it in spicy tomato sauce with peppers and
tomatoes and onions. Oh My!

In article <[email hidden]>, Monsur Fromage du

Pollet said:

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

The rest of supper was lots of brown rice, half that red pepper
stir-fried in 1/4 cup turkey broth along with a small onion, sliced;
some fresh broccoli. Plates were full and then some. Oh, the mongo
salad contained baby spring greens, romaine, and some of Newman's
Italian salad mix along with some red onion, cuke slices, shaved
carrots and a very small drizzle of olive oil accompanied by some
Alesso brand balsamic. Full bellies.

Can you tell that I'm trying to change my eating habits?

What? No Sunflower Seeds in the Salad? And you call yourself a reformed
Hippee!

I was never a hippie. :-P Mom would have killed me, and back then
people who smoked dope were dopes.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,

Charles Gifford said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had two pieces of it totaling 3/4 pound. I sprayed a glass pie plate
with olive oil and sprinkled both sides of the fishy with Penzeys Sunny
Spain (lemon pepper). Put them in the plate and pour in maybe 1/3 cup
skim milk and covered it (mostly) with foil and stuck it in a 350 oven
for 20 minutes. After 10 minutes, I lifted the foil more. Out of the
oven, I sprinkled some Butter Buds on and squeezed some lime juice over
it.

It was nicely done and fairly boring. I don't mind. I don't want it to
taste too good.

<SNIP>

I am ignorant on the subject, but isn't tilapia a rather tasteless fish to
start with? How about it's texture?

Charlie

Pretty much, I think. But I don't care. Texture was fine -- flaky fish
rather than fleshy fish.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,
"aem" <[email hidden]> wrote:
(snip)

Quoted message said:

Which is why I suggested a tasty topping....Another that might work is
the classic Cantonese finish: strew slivered ginger and scallions over
the cooked fish, then pour very hot peanut oil over the top.

Ain't gonna happen.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu 10 Mar 2005 11:19:31p, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Charles Gifford said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had two pieces of it totaling 3/4 pound. I sprayed a glass pie
plate with olive oil and sprinkled both sides of the fishy with
Penzeys Sunny Spain (lemon pepper). Put them in the plate and pour
in maybe 1/3 cup skim milk and covered it (mostly) with foil and
stuck it in a 350 oven for 20 minutes. After 10 minutes, I lifted
the foil more. Out of the oven, I sprinkled some Butter Buds on and
squeezed some lime juice over it.

It was nicely done and fairly boring. I don't mind. I don't want it
to taste too good.

<SNIP>

I am ignorant on the subject, but isn't tilapia a rather tasteless fish
to start with? How about it's texture?

Charlie

Pretty much, I think. But I don't care. Texture was fine -- flaky fish
rather than fleshy fish.

IMHO, tilapia is the skinless, boneless, chicken breast of the sea. It's
only good if you expend hurculean effort to flavor it.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

IMHO, tilapia is the skinless, boneless, chicken breast of the sea. It's
only good if you expend hurculean effort to flavor it.

I like tilapia AND boneless, skinless chicken breasts. 🙂

I usually saute the fish in a little butter and top it with either lemon
juice or (plug your ears, Wayne) ground cloves.

My favorite way to cook B-S chicken breasts is to grill them and brush them
with a combo of melted butter, celery seed, granulated garlic, and a little
black pepper.

Now I'm hungry.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Melba's Jammin said:

It was nicely done and fairly boring. I don't mind. I don't want it to
taste too good.

"Tastes like chicken..."

--
Best
Greg

"Gregory Morrow"
<[email hidden]>, if that's

their real name said:

Melba's Jammin said:

It was nicely done and fairly boring. I don't mind. I don't want it to
taste too good.

"Tastes like chicken..."

LOL!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article <[email hidden]>,

Damsel in dis Dress said:

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

IMHO, tilapia is the skinless, boneless, chicken breast of the sea. It's
only good if you expend hurculean effort to flavor it.

I like tilapia AND boneless, skinless chicken breasts. 🙂

I usually saute the fish in a little butter and top it with either lemon
juice or (plug your ears, Wayne) ground cloves.

<snip>

I think tilapia is not tasteless, but its taste is subtle enough to be
easily smothered by added "flavors."

For our tilapia last evening we lightly floured the fish and, like Barb,
seasoned with lemon-pepper (not Penzeys), and baked them a bit in olive
oil. They were very good but the lemon masked the fish flavor. In my
view the flour, a little salt, a light dusting of garlic powder, and a
lot of butter would have been better. (I hope my wife doesn't see this.)

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

In article <[email hidden]>, Wayne Boatwright
(snippage)

Quoted message said:

Quoted message said:

Quoted message said:

I am ignorant on the subject, but isn't tilapia a rather tasteless fish
to start with? How about it's texture?

Charlie

Pretty much, I think. But I don't care. Texture was fine -- flaky fish
rather than fleshy fish.

IMHO, tilapia is the skinless, boneless, chicken breast of the sea. It's
only good if you expend hurculean effort to flavor it.

Right now I just need to get it on my plate, cooked. I don't need
flavor right now.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Fri 11 Mar 2005 06:09:59a, Dave W. wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Damsel in dis Dress said:

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

IMHO, tilapia is the skinless, boneless, chicken breast of the sea.
It's only good if you expend hurculean effort to flavor it.

I like tilapia AND boneless, skinless chicken breasts. 🙂

I usually saute the fish in a little butter and top it with either
lemon juice or (plug your ears, Wayne) ground cloves.

<snip>

I think tilapia is not tasteless, but its taste is subtle enough to be
easily smothered by added "flavors."

An egg custard or bowl of oatmeal is about as "subtle" as I care to eat.
Never liked bland foods and prefer most things to be highly seasoned, one
way or another. That's just my preference.

Quoted message said:

For our tilapia last evening we lightly floured the fish and, like Barb,
seasoned with lemon-pepper (not Penzeys), and baked them a bit in olive
oil. They were very good but the lemon masked the fish flavor. In my
view the flour, a little salt, a light dusting of garlic powder, and a
lot of butter would have been better. (I hope my wife doesn't see this.)

Regards,
Dave W.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974