It wasn’t too many years ago that tilapia was relatively new at supermarket seafood counters. Now, according to the American Tilapia Association, it is the fifth most-popular fish in the US. It’s easy to see why. It has only 100 calories and 1 gram of fat per serving (3.5 oz) but it has 90 milligrams of Omega-3 fatty acids. It’s budget-friendly, often on sale for $3.99 per pound in my area. Most important, it tastes good. It’s mild enough for people who don’t like “fishy” fish, it takes well to sauces and it’s firm enough that it can be turned over without falling apart. I love it.
These are farm-raised fish, and we have tilapia farms in California and Arizona, but they are raised in many parts of the world, from Egypt to the Americas. Rain Forest Agriculture in Costa Rica is a major supplier of both fresh and frozen tilapia to this country. Their website offers a brief tour of the farm and the plant; I was surprised to learn the processed fish is flown to Florida six nights per week and is in most customers’ hands within 36 hours of being harvested.
Tilapia can be prepared by nearly any method you like and recipes at the ATA and at Rain Forest offer numerous choices. Also — and here’s where I fall back on the “different strokes” cliche — the most-reviewed recipe at allrecipes is Broiled Tilapia Parmesan, with five stars and 2,000 reviews. I don’t get it. I tried it, leaving out the mayo for me, including it for a friend who likes the stuff. We agreed it was good but not great and certainly not bordering on orgasmic as many reviewers suggest.
This is the recipe I’ll try this week. It’s the first one on Rain Forest’s recipe page. Tilapia and crab? I’m there.
Tilapia Matanzas
4-6 tilapia fillets
2 beaten eggs
4 oz. crabmeat
1/4 c. softened butter
1 T. lemon juice
1 T. oil
Dash of hot pepper sauce
Pinch of salt
Add lemon juice, hot pepper sauce, and salt to softened butter and whip smooth. Place aside.
Add oil to a saute pan and bring to medium-high heat. Dip each fillet in egg and sauté for 2 minutes on each side.
Place fillet on plate and top with 1 oz. crabmeat. Finish with a dollop of lemon butter sauce. Place under broiler for 1 minute. (I think I’ll leave them in the pan for this step.)
{ 6 comments… read them below or add one }
My darling and 4yos are both allergic to ANYTHING that comes out of the water, so I don’t even eat seafood myself anymore. This sounds sooo good though!
I know I’m part of the WP family, but I’m glad you changed your comment thingie. I hate finding a blog I love~only to find I can’t leave a comment! LOL!
*THANK YOU!* for the Mother’s Day wishes! Hope you had a good day~do you have children? (((((HUGS))))) sandi
Oh, it was always possible to comment but it wasn’t as quick or easy. Nope, no kids. I’d be lost without seafood, but I know about allergies.
I have to try this recipe real soon!
Tilapia, and tilefish…, I’m so sick and tired of seeing these fish being passed off as the special of the week at your local eatery (bonefish ect.) and grocery store.
You are correct in saying that these fish are farmed raised, but the point that a lot of people miss about these fish (not that it makes a difference) is the fact that prior to becoming a low cost main fish entree’ these fish were raised exclusively for fertilizer.
While I do not dislike the two, I am sick and tired of it being everyones special because it is low priced, and they can make their profit margin off it.
Give me some fish with flavor, that need nothing more than a very light lemon butter sauce.
Anyhow, nice blog…., just go ahead and throw the tilapia in the flower bed, where it’s real use is much better for beautiful flowers. : )
@Ajay, welcome! Certainly, I doubt anyone would choose tilapia over, say, turbot but the reality is tilapia’s affordable and it’s the only fish some people eat, except for canned tuna. It beats a Big Mac. (and I agree..a .butter lemon saute, and deglaze the pan with white wine is my favorite way for turbot.)
I hope you’ll come back!
Nice recipe. Going to have to try that. Anyway, I know here in Florida Tilapia has become more popular not just because its cheap, but for the fact that Grouper is becoming very expensive. Also with strictly imposed laws on the size, weight and catch limit of Grouper and Red Snapper (FL’s premier fish), Tilapia is becoming a quick, reliable and affordable (though not as tasty) substitute. Many restaurants have replaced the pricey Grouper with Tilapia, (not so good) Trigger and Mahi-Mahi. Although I’ve found ways to cook Tilapia thats a delight to the taste buds. However I think I still prefer a nice slab of broiled lemon-pepper Flounder filet, with a bit of shrimp scampi and a side of steamed vegetable medley finished off with a glass of red wine.
CP – What time is dinner? I’ll bring the wine.
That’s very interesting information you provided – thank you for taking the time. The supermarket aspect doesn’t surprise me — I’m working on a piece about supermarket sticker shock, which seems to be happening everywhere — but the thought of restaurants using tilapia to replace choices, not add to them, is disturbing.
Grouper and Red Snapper (skin on, please) are two favorites, as are cod and flounder but even moreso, turbot which, I think it’s fair to say, is a big flounder. There’s no way tilapia can approach the taste of any of those finer and more expensive filets, but I still believe if someone’s choice is tilapia or no fish, then tilapia is a great addition to the American diet and a lot of bang for the buck.
Thanks again — hope to see you back here.