First time Talapia!

[email hidden] (JeanineAlyse in 29 Palms) wrote in
news:[email hidden]:

Quoted message said:

Last evening ws my first adventure with Talapia, and there certainly
will be more. Such a simple fish this is. I first dunked the
fillets into a batter from Louisiana Fish Fry Products, "Seasoned
Chicken Fry" with an addition of about a teaspoon of dried dill,
then dredged into some of that same dry mix before quickly frying in
peanut oil. Served them to meself with the juice of half a small
lemon on each. Simple makings, and really quite good.

The experience does bring up a bit of an unrelated to Talapia
question, though. I have a small lemon tree that produces over a
hundred lemons each year, and I haven't a clue on how I could
preserve the juice from them. I don't much care for lemonade drinks
or use lemon in the iced tea I drink too much of. I do now and then
microplane the outer peel of one I may be using, allowing this to
dry countertop before putting the bits into the jar I keep going for
peel shreds.

Is it as simple as using an icecube tray to make lemon juice cubes I
could bag and either thaw first to add, or just drop frozen into
what I may be cooking throughout the tree's non-bearing season?

Picky ~JA~

I believe the high citrus acid content of lemon juice makes it storeable
in the fridge for months and months. But if you feel that freezing is
required I don't think you will be disappointed.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] (JeanineAlyse in 29 Palms) wrote in news:25733-
[email hidden]:

Quoted message said:

Last evening ws my first adventure with Talapia, and there certainly
will be more. Such a simple fish this is. I first dunked the fillets
into a batter from Louisiana Fish Fry Products, "Seasoned Chicken Fry"
with an addition of about a teaspoon of dried dill, then dredged into
some of that same dry mix before quickly frying in peanut oil. Served
them to meself with the juice of half a small lemon on each. Simple
makings, and really quite good.

The experience does bring up a bit of an unrelated to Talapia question,
though. I have a small lemon tree that produces over a hundred lemons
each year, and I haven't a clue on how I could preserve the juice from
them. I don't much care for lemonade drinks or use lemon in the iced
tea I drink too much of. I do now and then microplane the outer peel of
one I may be using, allowing this to dry countertop before putting the
bits into the jar I keep going for peel shreds.

Is it as simple as using an icecube tray to make lemon juice cubes I
could bag and either thaw first to add, or just drop frozen into what I
may be cooking throughout the tree's non-bearing season?

Picky ~JA~

How interesting. We had tilapia last night too. I butter a casserole dish,
put in the fish, put a little lemon juice on it, black pepper, tarragon
and
then butter on the top. I have a lot of other ways of preparing it but
thought I'd give this method a try. It was pretty good. I love tilapia and
make it often.

I have never cooked with tilapia but will try it soon. Last night we went
with friends to a little hole-in-the-wall Mexican restaurant and one of us
had a whole fried tilapia that was exceptionally good. I do not have the
facilities to fry a whole fish, but I think that other means of cooking
would be excellent as well.

--
Peter Aitken

Remove the [censored] from my email address before using.

JeanineAlyse wrote, in part:

Quoted message said:

Last evening was my first adventure with
Talapia, and there certainly will be more.
Such a simple fish this is....

Quoted message said:

Is it as simple as using an icecube tray
to make lemon juice cubes I could bag
and either thaw first to add, or just drop
frozen into what I may be cooking
throughout the tree's non-bearing
season?

Thank you, "Monsur Fromage," for your tell of refrigeration lasting
long, rather than freezing. I was curious about freezing simplicity
primarily because of experience with the refrigerated store bought lemon
juice (before having this tree) that did not keep so well for more than
a few weeks. Because these far more than I can even give away lemons
are so, so juicy and have excellent flavor, I will do both.
Snippets of the Peter Aiken share:

Quoted message said:

We had tilapia last night too. I butter a
casserole dish, put in the fish, put a little
lemon juice on it, black pepper, tarragon
and then butter on the top...It was pretty
good. I love tilapia and make it often.
I do not have the facilities to fry a whole
fish, but I think that other means of
cooking would be excellent as well.

Living in the desert, certainly having no resource for fresh, I bought a
package of four fillets to experiment with. Two of these well fit not
touching one another into one of my Caphalon 10" fry pans, so I have the
other two I'll try different seasonings with tonight. I have tarragon
and basil in my tiny herb garden that is needing thinning, so I'll be
trying them along with the dill, because I very much enjoyed the also
first time experience with so much dill. Thank you both, kind sirs!

Picky ~JA~

[email hidden] (JeanineAlyse in 29 Palms) wrote in
news:[email hidden]:

Quoted message said:

JeanineAlyse wrote, in part:

Quoted message said:

Last evening was my first adventure with
Talapia, and there certainly will be more.
Such a simple fish this is....

Quoted message said:

Is it as simple as using an icecube tray
to make lemon juice cubes I could bag
and either thaw first to add, or just drop
frozen into what I may be cooking
throughout the tree's non-bearing
season?

Thank you, "Monsur Fromage," for your tell of refrigeration lasting
long, rather than freezing. I was curious about freezing simplicity
primarily because of experience with the refrigerated store bought
lemon juice (before having this tree) that did not keep so well for
more than a few weeks. Because these far more than I can even give
away lemons are so, so juicy and have excellent flavor, I will do
both. Snippets of the Peter Aiken share:

Quoted message said:

We had tilapia last night too. I butter a
casserole dish, put in the fish, put a little
lemon juice on it, black pepper, tarragon
and then butter on the top...It was pretty
good. I love tilapia and make it often.
I do not have the facilities to fry a whole
fish, but I think that other means of
cooking would be excellent as well.

Living in the desert, certainly having no resource for fresh, I
bought a package of four fillets to experiment with. Two of these
well fit not touching one another into one of my Caphalon 10" fry
pans, so I have the other two I'll try different seasonings with
tonight. I have tarragon and basil in my tiny herb garden that is
needing thinning, so I'll be trying them along with the dill,
because I very much enjoyed the also first time experience with so
much dill. Thank you both, kind sirs!

Picky ~JA~

I think the dill and tarragon will fight and give you not a 'good' taste,
as they both have good stand alone dominate flavours. Use either the
tarragon or the dill. Have you considered Peanut Butter and Yoghurt? Just
a thought.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

JeanineAlyse in 29 Palms said:

[snip fishy part]
I have a small lemon tree that produces over a hundred lemons
each year, and I haven't a clue on how I could preserve the juice
from them. [snip] I do now and then microplane the outer peel of
one I may be using, allowing this to dry countertop before putting
the bits into the jar I keep going for peel shreds.

Good idea! I'm going to start doing that immediately.

Quoted message said:

Is it as simple as using an icecube tray to make lemon juice cubes I
could bag and either thaw first to add, or just drop frozen into what
I may be cooking throughout the tree's non-bearing season?

We're in the same situation. All year long there are frozen lemon
juice cubes in the freezer, but we always go look first to see if
there's another lemon that wants picking. It doesn't seem to matter
that we don't keep up with the tree's production, because the frozen
cubes will keep forever. Sometime during the summer there will be a
pool party that calls for making big batches of lemonade. We do
sometimes have to look closely so as not to confuse them with the
frozen cubes of chicken stock that are sometimes also in the freezer.
-aem

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dog3 uhoh@ajfl;ajklsd;ajlds.nutz said:

I have never fried tilapia but I'm going to give it a try next time. I
wonder what seasonings to use.

Butter, lemon juice, and black pepper. Now I want tilapia.

Carol
--
Coming at you live, from beautiful Lake Woebegon

I just got some out of the freezer for dinner--can't wait.
Janet

JeanineAlyse in 29 Palms said:

Such a simple fish this is.

Somewhere between a seabass and a swordfish, but much
closer to the former. Maybe a little halibutty. Definitely
a blank canvas.

--Blair
"Mmmm. Halle butty."

JeanineAlyse in 29 Palms said:

Last evening ws my first adventure with Talapia, and there certainly
will be more. Such a simple fish this is. I first dunked the fillets
into a batter from Louisiana Fish Fry Products, "Seasoned Chicken Fry"
with an addition of about a teaspoon of dried dill, then dredged into
some of that same dry mix before quickly frying in peanut oil. Served
them to meself with the juice of half a small lemon on each. Simple
makings, and really quite good.

I love tilapia! Glad you enjoyed it. Oddly, around here (southern U.S.)
it's cheaper than catfish which is farm raised in this area.

Quoted message said:

The experience does bring up a bit of an unrelated to Talapia
question, though. I have a small lemon tree that produces over a
hundred lemons each year, and I haven't a clue on how I could
preserve the juice from them.
Is it as simple as using an icecube tray to make lemon juice cubes I
could bag and either thaw first to add, or just drop frozen into what
I may be cooking throughout the tree's non-bearing season?

Picky ~JA~

Yes, it's as simple as that 🙂

Jill

Dog3 said:

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

Quoted message said:

JeanineAlyse in 29 Palms said:

Last evening ws my first adventure with Talapia, and there certainly
will be more.

I love tilapia! Glad you enjoyed it. Oddly, around here (southern
U.S.) it's cheaper than catfish which is farm raised in this area.

Quoted message said:

The experience does bring up a bit of an unrelated to Talapia
question, though. I have a small lemon tree that produces over a
hundred lemons each year, and I haven't a clue on how I could
preserve the juice from them.
Is it as simple as using an icecube tray to make lemon juice cubes I
could bag and either thaw first to add, or just drop frozen into
what
I may be cooking throughout the tree's non-bearing season?

Picky ~JA~

Yes, it's as simple as that 🙂

Jill

I bought some halibut and sole today. They are flash frozen but what
the heck. I can't wait to grill the halibut. the fillets are about 2
inches thick. I'm going to do a raspberry salsa on them. The sole
will be the typical dover sole type of sauce. Mmmmm...

Michael

Around here, everything except catfish (and probably even that) is flash
frozen - even if you see it in the "seafood case". Try sole piccata,
Michael. Very quick, easy to do (except sole is delicate and falls apart
quickly; you want a wide spatula). A little white wine to deglaze the pan,
some lemon juice, a bit of arrowroot or cornstarch to lightly thicken the
sauce, add capers and pour over the very lightly breaded pan-fried (in olive
oil) sole fillets - yum!

Jill

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>, if that's their real name, wrote:

>I have never fried tilapia but I'm going to give it a try next time. I
>wonder what seasonings to use.

Butter, lemon juice, and black pepper. Now I want tilapia.

Carol
--
Coming at you live, from beautiful Lake Woebegon

I just got some out of the freezer for dinner--can't wait.
Janet

If you fry it, let me know your technique and how it turns out. Thanks.

Michael

I don't 'fry' the talapia, Michael. Frying is too hard a heat--the silky,
buttery mouth-feel would be destroyed by cooking that hard. I did slightly
overcook the talapia once and the texture turned to something between canned
tuna and cooked salmon. I use a 14-inch, very heavy, non-stick pan with
approx. 3 tablespoons of clarified butter. Pre-heat the pan a bit on medium
heat, then pour in the butter and then slip in the talapia. You should hear
some sound when the fish hits the pan but nothing like the snap and crackle
of frying. I had 4 filets that were 6.5 to 7 inches long and 1/2 inch thick
at the thickest side--total weight 15 ounces of fish. I put the fish in the
pan with the outside of the fish first, 2.5 to max. 3 minutes for the first
side. The fish should just have a touch of gold coloring. Turn the fish
over and cook for less than 2 minutes and plate immediately or turn the fish
over and turn off the heat and plate within 3 minutes. I usually turn the
heat off after I turn the fish, but I am using an electric range, so it's
the residual heat of the coil and the pan that finishes the fish. Don't
take this timing as gospel, check as you cook. I don't put a coating on the
fish as it detracts from the flavor, I just season with kosher salt and
fresh ground pepper.
Janet

In article <[email hidden]>,

(JeanineAlyse in 29 Palms) said:

Is it as simple as using an icecube tray to make lemon juice cubes I
could bag and either thaw first to add, or just drop frozen into what I
may be cooking throughout the tree's non-bearing season?

Quoted message said:

Picky ~JA~

Yes.
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"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.

Monsur Fromage du Pollet suggests:

Quoted message said:

I think the dill and tarragon will fight and
give you not a 'good' taste, as they both
have good stand alone dominate
flavours. Use either the tarragon or the
dill. Have you considered Peanut Butter
and Yoghurt? Just a thought.

Think through caused me to also see that tarragon and basil together may
not be best. So I will be contented to omit the tarragon this one time,
saving the basil for another sure to purchase more of this delightful
talapia. Peanut butter and yoghurt? That does not sound at all like I
would be pleased, but then no one could have convinced me I'd not spit
okra out until a bite of it was hidden beneath a good sized spoonful of
the great soup I once enjoyed that a friend here makes.

Picky ~JA~

Dog3 said:

I usually bake mine. It turns out perfect. I try different seasonings and
have come up with some pretty interesting results. Garlic and herb was one.
I'm not so sure I liked the garlic on it but it was good.

Michael

What temperature and timing do you use when baking Tilapia?
MIckey

I also love tilapia and have two ways to prepare it my family loves. The
first method is to bake the tilapia.
(this is for each filet but some are small and some are larger, so adjust
the amounts according to your fish)
pre-heat oven to 400 degrees

In a bowl combine;

2 tablespoons of finely chopped shallots
1/3 cup fine diced celery
1/3 cup fine diced carrot
1-2 finely chopped cloves of fresh garlic
a "generous" grind of black pepper (to taste of course)
1 teaspoon of sea salt
2-3 tablespoons of balsamic vinegar (I use Fini and it is wonderful)
2 tablespoons of olive oil
stir all ingredients together

I happened to have some individual aluminum steak platters that you place on
bakelite or wooden "chargers" , so there may be some experimentation
required if you bake more than one filet on a baking sheet. You could make
some individual aluminum foil pouches.

lightly oil the baking dish, foil or platter and add the tilapia. Drizzle
some additional balsamic directly on the filet then cover the filet with a
generous coating of the shallots/carrot/celery mixture

Place on the middle rack of the pre-heated oven and bake for15-20 mins at
400 degrees.

Add a squeeze of lemon when they come out of the oven and enjoy!

for the fried method

heat a non stick skillet over a low to moderate flame

(I use clarified butter for this recipe, so be careful of spatter if the
butter is not clarified.)
I usually fry two filets in one skillet
use approx.;
1 tablespoon clarified butter
and
1-2 tablespoons olive oil

lightly salt and pepper the filets and gently add the filets to the heated
oil presentation side down first
and let them gently sauté in the skillet

using a spatula, gently lift a corner of the tilapia to check and see if the
first side is nicely browned. GENTLY turn the filets only once and let the
other side brown.

This fish cooks very quickly, so be careful not to overcook.

Making a pan sauce for the tilapia is very quick and easy.
remove and place fish on plates or platter and to the still heated oil add
wine or balsamic (my preference) to deglaze the pan....add 1 or 2
tablespoons of COLD butter and about 1 tablespoon of fresh squeezed lemon
or lime juice. Of course you can add capers or shallots or asparagus tips
or whatever you want. When the sauce has thickened (about 2-3 mins) drizzle
over the tilapia.

Hey, it works for me!
Thomas

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>, if that's their real name, wrote:

>I have never fried tilapia but I'm going to give it a try next time. I
>wonder what seasonings to use.

Butter, lemon juice, and black pepper. Now I want tilapia.

Carol
--
Coming at you live, from beautiful Lake Woebegon

I just got some out of the freezer for dinner--can't wait.
Janet

If you fry it, let me know your technique and how it turns out. Thanks.

Michael

--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb