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12/12/08(Fri)16:46 No.719829Hey, you guise. I *like* tilapia.
And
I'd say fry it. Make sure the pan is well greased, drop the fish in the
pan, and *don't touch it* until one side's cooked, otherwise it'll fall
apart. And take care in flipping it over, because, again, it'll fall
apart easily. Shouldn't take much more than four minutes per side- you
can tell it's done when it's completely opaque in the center, or has an
internal temperature of 145 degrees Fahrenheit.
As far as
seasoning goes, you can use anything- tilapia doesn't have much
flavor... generally, anything that works for chicken will also work for
tilapia.
I'd recommend getting a good balsamic vinegar, heating
a cup or so to a low simmer, then gradually whisking in maybe half a
stick of butter, and sauce the fish with that. Goes well with mashed
potatoes, red potatoes, rice pilaf, etc. |