Tilapia

[viscousmemories]

boning knife

[Lauri D]

Heh. Actually I don't know that I have a boning knife, but I'm sure I've got a knife that will work. I will try this technique, esp. since there are some lovely mangoes on sale down the street right now!

Hm, just realized I don't have corn cob holders, though. Will have to improvise.

[Anastasia Beaverhausen]

Originally Posted by Lauri D

Made tilapia for dinner last night, skimmed some recipes and threw it together like so:

Made a marinade in the blender from olive oil, a bunch of fresh-squeezed lemon juice, three cloves of garlic and Italian herbs. Put in a big ziplock baggie with five (relatively thin) fresh filets, squished around and stuck in the fridge for several hours.

Heated oven to 375. Placed filets in pan. Lightly sprinkled each one with cayenne pepper and some extra garlic, and more lemon juice.

Baked for about 20 minutes, sprinkling the filets with fresh grated parmesan about 5 minutes before taking out of the oven.

YUM!!!!!! I'll definitely make this again and try variations on the preparation. The salsa one sounds great... I saw a recipe yesterday for tilapia with mango salsa, which sounds fantastic, but properly cutting up mangoes is one of the things I am reaaally bad at.

Me too! Also,

[Sock Puppet]

I got this recipe from the local HEB, and tried it last night. This is unbelievably easy, but damned good.

1 to 1-1/2 pound tilapia filets
2-3 cups sliced mushrooms
10 oz. fresh spinach (one bag of baby spinach works if you're lazy)
1/2 red onion, thinly sliced into rings or half-rings
One small bottle of soy ginger sauce (you'll end up using most or all of it)

Preheat oven to 450.

Rip off 4 sections of aluminum foil, 12X18" or so. Divide the fish equally and place in the center of each square of foil. Salt & pepper the fish. Divide the spinach, mushroom and onion and pile on top of each fish portion. Douse each pile with 2 tbsp soy ginger sauce. Close up each foil packet (fold them over to seal lengthwise, then bring up sides; this should keep them shut).

Put the 4 packets on a large cookie sheet and bake at 450 for 8-10 minutes. I did it a bit longer because I'm paranoid, and it didn't dry them out or anything.

Take out, dump the contents of packets into bowls or plates, and serve immediately. Careful opening the packets as they will be steamy.

Friggin' fantastic. I forgot to make rice to go with them, but they were fine without it.

[Anastasia Beaverhausen]

Fresh mushrooms or the jarred/canned ones?

[livius drusus]

Do people actually eat those pickled things in jars?

[Sock Puppet]

They had pre-sliced ones on special at HEB, but yes, fresh. If you absolutely must use canned, you wouldn't need as much as 2-3 cups of the things.

[viscousmemories]

Canned mushrooms are so nasty.