Wednesday, November 16, 2011

Tilapia Fish Saute In Fine Fresh Butter, Lemon And Tarragon.


According to Wikipedia" this article is about the fish that fall under the term tilapia in common usage. For species belonging to the genus Tilapia, see Tilapia (genus).

Tilapia

Nile tilapia
(Oreochromis niloticus niloticus)
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Cichlidae
Subfamily: Pseudocrenilabrinae
Tribe: Tilapiini
Genera
Oreochromis (about 30 species)
Sarotherodon (over 10 species)
Tilapia (about 40 species)
and see text
Tilapia (play /tɨˈlɑːpiə/ ti-lah-pee-ə), is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats, including shallow streams, ponds, rivers and lakes. Historically, they have been of major importance in artisan fishing in Africa and the Levant, and are of increasing importance in aquaculture. Tilapia can become problematic invasive species in new warm-water habitats, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cool waters, generally below 60 °F (16 °C). (See tilapia as exotic species). "

Having copied verbatim the above from Wikipedia on Google, including the above picture,  I would like to share with you a new experience. We ate Tilapia fish for the first time. Unfortunately I did not take a picture of the thawed perfectly appetizing looking filet of this fish.  It came out delicious. I totally recommend this this recipe with this fish especially if it is the first time for you as well. 

You will need:
Serves 3 to 6
-  6 filets of frozen Tilapia, thawed.
-  25 gr good quality fresh butter + 1 Tbsp. olive oil to fry the first three filets.
-  25 gr good quality fresh butter + 1 Tbsp. olive oil to fry the second three filets.
-  ½ cup all purpose flour.
-  1 tsp. salt
-  1 tsp. black pepper.
-  1Tbsp. dry tarragon.
-  1 tsp. cayenne powder.
-  1 tsp. onion powder.
-  1 tsp. garlic powder.
-  ½ tsp. nutmeg.
-  Juice of 1 lemon.
Method:
-  Combine all the dry ingredients making sure the mixture is homogenous.
-  Heat on medium high  25gr butter and olive oil in a stick proof skillet.
-  Place three filets and fry front and back about 6 minutes altogether or until a flat wooden spatula passes right through it and they are of a golden color. Adjust heat if you have to.  Add juice of half a lemon to the remaining butter/olive oil mixture and pour over the fish filets.
-  Transfer to a heat proof dish and place into oven to keep warm.
-  Saute the other three filets the same way. Don't forget to add the remaining lemon juice.
-  Serve with the other three kept warm.
They turn out crisp and delicious just like in the picture above.
Note: I, however, would like to add that although the taste was very good, the general texture of the fish was too tender, not like cod or salmon.  You could actually squash it between your tongue and palate. Personally, I like the fish to be like fresh tuna or swordfish.  

Bon Appétit
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2