Author Topic: Broiled Tilapia Parmesan  (Read 11328 times)

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Offline Chris

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Re: Broiled Tilapia Parmesan
« Reply #25 on: January 06, 2010, 03:35:00 PM »
Tilapia is nice.  I like a simple blackened filet with cajun seasoning.  Costco has a store-brand cajun seasoning that is very good and pretty close to what most restaurants use on their menu.
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Online Karin

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Re: Broiled Tilapia Parmesan
« Reply #26 on: January 08, 2010, 07:29:21 AM »
You guys have ruined BEG's thread!  I like tilapia, although it does need lots of help flavor-wise.  A friend of mine does this:

Mix together chopped tomatoes, onion, garlic, olive oil, lemon & parsley, s&p in bowl.  Spread tilapias with mayo, place on a sheet of foil (individually).  Top with tomato mixture, fold into a packet and place them in a baking sheet.  350 degrees 30-40 minutes. 

If you're ruined forever on tilapia, BEG, you could designate a pumpkin patch and bury them there.  Pumpkins love fish. 

Offline IassaFTots

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Re: Broiled Tilapia Parmesan
« Reply #27 on: January 08, 2010, 08:11:45 AM »
You guys have ruined BEG's thread!  I like tilapia, although it does need lots of help flavor-wise.  A friend of mine does this:

Mix together chopped tomatoes, onion, garlic, olive oil, lemon & parsley, s&p in bowl.  Spread tilapias with mayo, place on a sheet of foil (individually).  Top with tomato mixture, fold into a packet and place them in a baking sheet.  350 degrees 30-40 minutes. 

If you're ruined forever on tilapia, BEG, you could designate a pumpkin patch and bury them there.  Pumpkins love fish. 

This I did not know.  Is it specifically pumpkins, or all vining squashes??  The meat of the fish, or the whole shebang? 

FWIW, I use tilapia when I make Irish Fish Stew.  It is a helluva lot cheaper than cod, although given the choice I would use cod.  But it works quite nicely.
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Offline Eupher

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Re: Broiled Tilapia Parmesan
« Reply #28 on: January 08, 2010, 08:40:36 AM »
You practically have to hold a gun to my head to eat ANY kind of fish or seafood.

I was ruined by many who wouldn't know a fresh fish if it jumped out of the water in their lap. Consequently, I just can't get past the fish smell, if it isn't absolutely, completely fresh.

Shrimp - fuggetaboudit. Lobster - too much of a pain in the ass to eat. Bibs and shell pieces and tiny little forks and claw crackers. Mussels - they look like large, smooth rocks. Scallops - they look like a pale turd. Clams and oysters -- um, I'm not going there.

Also, the stuff is so freakin' expensive. Just gimme a steak. It's a lot cheaper and a lot less hassle.

Oh, and I bequeath my life's ration of shrimp to LC. It sounds like he needs 'em more than I do!
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Offline debk

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Re: Broiled Tilapia Parmesan
« Reply #29 on: January 08, 2010, 01:28:57 PM »
You practically have to hold a gun to my head to eat ANY kind of fish or seafood.

I was ruined by many who wouldn't know a fresh fish if it jumped out of the water in their lap. Consequently, I just can't get past the fish smell, if it isn't absolutely, completely fresh.

Shrimp - fuggetaboudit. Lobster - too much of a pain in the ass to eat. Bibs and shell pieces and tiny little forks and claw crackers. Mussels - they look like large, smooth rocks. Scallops - they look like a pale turd. Clams and oysters -- um, I'm not going there.

Also, the stuff is so freakin' expensive. Just gimme a steak. It's a lot cheaper and a lot less hassle.

Oh, and I bequeath my life's ration of shrimp to LC. It sounds like he needs 'em more than I do!

You sound so much like the other half on the fish thing....

He will occasionally eat shrimp cocktail, won't eat crab, loves FRESH oysters - hard to get here, likes lobster but ohhhh so expensive, and that's about it....
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Online Karin

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Re: Broiled Tilapia Parmesan
« Reply #30 on: January 08, 2010, 01:41:21 PM »
Iassa, the whole shebang.  Heads, guts, anything else.  I'm not sure about other vining gourds, but I don't see why not. 

My other half won't eat much seafood either.  An occasional breaded fish, in a sandwich, or some cold shrimp. 

Offline Chris_

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Re: Broiled Tilapia Parmesan
« Reply #31 on: January 08, 2010, 01:42:34 PM »
Although we like seafood, like Eupher, when you live in cattle country, why pay ten to fifteen bucks a pound for a meal, when you can go with a nice steak for half the price, and have more to eat.......

On Tilapia......tried it once, and found that it was so tasteless that we ended up using it in a seafood pasta dish Mrs. doc makes, kinda reminded me of eating wet cardboard.

When we do eat seafood, we usually buy frozen Mahi Mahi from Sam's, and broiled with a bit of Teryaki sauce, and served on a bed of wild rice is pretty good.  To my palate, Mahi Mahi does not really taste like fish, and it has the texture of tender chicken........it's pretty good.

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Offline kenth

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Re: Broiled Tilapia Parmesan
« Reply #32 on: January 08, 2010, 07:55:47 PM »
Here's what we've done with tilapia:

1 lime, juiced
couple or three tablespoons of tequila
1/4 onion, 1 garlic clove lightly crushed
salt, pepper
couple tablespoons of oil

Throw that in a bag with the tilapia to marinate for half an hour then grill. Turns out pretty awesome.

Offline crockspot

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Re: Broiled Tilapia Parmesan
« Reply #33 on: February 06, 2010, 01:41:32 PM »
I picked up a tilapia fillet on the way home from the hospital last night, will probably eat it tonight. Here's what I'm thinking...

Coat lightly with italian bread crumbs, a little salt and pepper, maybe a dash of Old Bay
saute in olive oil with a bit of garlic and a dab of butter
squirt on some lemon juice near the end

Offline Eupher

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Re: Broiled Tilapia Parmesan
« Reply #34 on: February 06, 2010, 05:12:05 PM »
I picked up a tilapia fillet on the way home from the hospital last night, will probably eat it tonight. Here's what I'm thinking...

Coat lightly with italian bread crumbs, a little salt and pepper, maybe a dash of Old Bay
saute in olive oil with a bit of garlic and a dab of butter
squirt on some lemon juice near the end

Tilapia isn't a strong-flavored fish, so garlic may be a little overwhelming. I'd also go with straight bread crumbs, not the Italian-flavored type. Lemon is good and just a dash of Old Bay and I think you're there.

Of course, I've known guys who ate garlic with everything - even oatmeal. Whatevah floats yer boat!  :cheersmate:
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Offline SOFTBALL#4GRAMA

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Re: Broiled Tilapia Parmesan
« Reply #35 on: February 06, 2010, 05:19:11 PM »
I picked up a tilapia fillet on the way home from the hospital last night, will probably eat it tonight. Here's what I'm thinking...

Coat lightly with italian bread crumbs, a little salt and pepper, maybe a dash of Old Bay
saute in olive oil with a bit of garlic and a dab of butter
squirt on some lemon juice near the end

Sounds good enough to eat....can't go wrong with garlic, lemon juice and butter, and the bread crumbs give it that little bit of uumph...Hope it was good....
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Offline crockspot

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Re: Broiled Tilapia Parmesan
« Reply #36 on: February 07, 2010, 10:17:09 AM »
It came out quite tasty. I lightly seasoned the top side with salt, pepper, garlic granules, cajun seasoning, and old bay, then sprinkled on some bread crumbs, and shook it all off. Laid that in hot oil which had a tiny bit of butter in it, and repeated seasoning, minus the bread crumbs. I just sprinkled a very tiny amount of bread crumbs on the bottom half. After turning, I dripped a few drops of both lime and lemon juice on. Ended up with a very light crispy crust.

Offline SOFTBALL#4GRAMA

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Re: Broiled Tilapia Parmesan
« Reply #37 on: February 07, 2010, 10:27:08 AM »
It came out quite tasty. I lightly seasoned the top side with salt, pepper, garlic granules, cajun seasoning, and old bay, then sprinkled on some bread crumbs, and shook it all off. Laid that in hot oil which had a tiny bit of butter in it, and repeated seasoning, minus the bread crumbs. I just sprinkled a very tiny amount of bread crumbs on the bottom half. After turning, I dripped a few drops of both lime and lemon juice on. Ended up with a very light crispy crust.

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Offline Wineslob

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Re: Broiled Tilapia Parmesan
« Reply #38 on: February 08, 2010, 11:23:21 AM »
We tried Tilapia a couple of times. I think the closest thing it comes to is Sun Fish (Bluegills, only twice as big) Pretty tasteless which is what my wife likes in fish. This gives me an idea, when I went Sunfish fishing, we pounded up some saltine crackers, added pepper, coated the filets and pan fried the filets. Came out great.
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Offline SOFTBALL#4GRAMA

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Re: Broiled Tilapia Parmesan
« Reply #39 on: February 08, 2010, 11:44:01 AM »
Ate some really good Walleye last week at a family restaurant..The coated it in cornmeal and a bit of flour, salt and pepper, and it was absolutely fantastic, just like my Mom used to do..Crispy tasty, no fishy taste. So the crackers, salt and pepper would be fine too....
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