How to Cook Tilapia
by Cheryl Hendricks
cooked spinach with fish dinner
When I learned how to cook tilapia I didn’t realize that the instructions for cooking other fish, like catfish and salmon, was pretty much the same. However, unlike some other fish, tilapia doesn’t have that “fishy” taste of some of the other popular fish. In fact, because it has a more neutral flavor it’s the perfect substitute fish to use in recipes calling for perch, salmon, whitefish and even catfish.
Well, most recipes. Because tilapia is flaky and delicate, it does better in recipes where it is broiled, steamed or baked, rather than grilled. So here’s my favorite recipe for baked tilapia
Cheesy Baked Tilapia
4 tilapia fillets (fresh or frozen)
1 cup of bread crumbs
1/2 cup of grated parmesan cheese (can also use shredded)
4 pats of butter
1 tablespoon minced garlic
¼ teaspoon marjoram
1 teaspoon lemon juice
Salt and pepper to taste
Preheat oven to 400° F
Mix the breadcrumbs, parmesan cheese, marjoram, and minced garlic in a shallow bowl. In another bowl mixed the eggs, salt and pepper with a fork. Use a paper towel to pat the tilapia fillets dry, then dip each fillet in the egg mixture. Put each egg-covered fillet into the breadcrumb mixture and scoop more of the breadcrumbs over the fillet.
Remove fish from the breadcrumbs and lay on a cookie sheet, which you previously sprayed with a non-stick cooking spray. Drizzle a little lemon juice along the length of the fish, then place a pat of butter on top of the fish.
Repeat for the rest of the fillets, then place the cookie sheet in the oven and back for 10 to 12 minutes.
When the tilapia is slightly golden brown on top, and flakes easily when poked with a fork, place on a bed of brown and wild rice and serve with French-cut green beans and a salad. Yum.
One taste of this and you’ll be glad you learned how to cook tilapia.