Tilapia, a virtually boneless freshwater fish, historically was a great tax shelter vehicle. The housing structures could qualify for all types of government subsidies, including energy credits. Losses for the start-up years were also a sure thing, with plenty of delicate fish to go around for Southern Hush Puppies and Fried Fish bake diners. Not any more. The Federal government has generally clamped down on most of the tax benefits of farming Tilapia. And, as more chefs discover its versatility as a "non-fishy" fish staple, you'll see it in a host of different ethnic dishes. Tonight was one such occasion. Lisa had prepared a grilled spiced Talapia, the recipe for which you can find here under grilled snapper. Unlike prior attempts there was not pre-salting. There is a Seinfeld episode where Jerry goes to Poppy's restaurant and orders the duck which is "oh, so succulent." This was exactly the case here (without the horrid bathroom incident in the TV show - we wash our hands unlike Poppy). So, we recommend you play around with Tilapia in some of your dishes (i.e. the cooking of it and not actually playing with the fish) and see where it takes you. We have one more piece left which probably won't make it past breakfast on Tuesday.
Cheers
Our favorite go to fish is tilapia and I can't get enough of it when I do cook some up. Have used tilapia in all kinds of different recipes and always a winner, a very easy going fish to cook, bbq or whatever.
ReplyDeleteI have very little experience cooking fish, and I always play it safe with salmon. I think tilapia is the next step. Thanks for the encouragement!
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