Monday, May 22, 2006

Tilapia our tasty fish friend!!

Those of you who know me, know that NoWifeofConsequence can throw it together in the kitchen. Even when up against the wall with no real prep time we end up eating well because of her vast culinary skills. She puts together delicious recipes off the cuff, trying out different mixes of spices and trimmings and is really creative. We have a Kosher style hime so this really restricts her when it comes to what I will and will not eat and despite my complicated needs she still cooks things that make you say, "YUM!"

To that end I convinced her to share a couple of recipes with you.

Tales from No Kitchen of Consequence

by No Wife of Consequence

Tilapia Two Ways

For those of you who have not yet discovered Tilapia, it is a great fish. Very mild, nice and flakey, and reasonably priced. You can get it in most grocery stores, so you don't need to make a special trip to the fish monger. I have two recipes that I created for this fish. The first, Parmesan Crusted Tilapia, is a real family friendly dish. Kids love it and even my father, who does NOT eat fish, eats this recipe. The second, 'Crab' Stuffed Tilapia, is a bit fancier and makes a great dinner party recipe. One nice thing about this recipe is you can make it up ahead of time and just pop it in the oven whenever, which is nice if you have guests so you spend time with them instead of prepping dinner. I make this recipe with imitation crab meat because No1ofConsequence keeps Kosher and crab is not Kosher. If you don't have any shellfish issues you can use real crab.


Parmesan Crusted Tilapia

You will need 6 Tilapia fillets for this recipe
Lay the tilapia in one layer in a baking pan sprayed with Pam
Drizzle the fish with Lea & Perrins Marinade for Chicken (This used to be called White Wine Worcestershire)
In a small bowl combine, 1/2 cup of fresh grated Parmesan Cheese, 1/2 cup of bread crumbs, 1 tablespoon of dill, 1 teaspoon of Tarragon, and 1 teaspoon of Thyme (you can use whatever herbs you like)
Sprinkle the cheese mixture over the top of the fish
Bake at 350 for about 30 minutes
Before you remove it from the oven, put it under the broiler for a couple of minutes to crisp up the cheese topping.


'Crab' Stuffed Tilapia

You need 4 Tilapia Fillets for this recipe
In a small bowl combine 2 cups of chopped imitation crab meat and 1 cup of spreadable garlic and herb cheese (you can use the light version of the cheese to cut calories)
Spray a baking pan with Pam
Take each fish fillet and top it with baby spinach. Then spread 1/4 of the crab mixture onto each piece of fish. Roll the fish up as best as you can and secure with a toothpick.
Place fish rolls in the baking pan and drizzle with lemon juice
Sprinkle each roll with Paprika
Bake at 350 for about 30 minutes

No Wife of Consequence

1 comment:

Anonymous said...

It's also fantastic as fingers. Cut the Talapia in half, dredge in oven fry and bake @ 425 for about 15 minutes. A little sweet corn along side....a little franks redhot.......oh baby!