Last week, I shared my recipe for Tilapia when you need to cook “small”. Today I’ll share my recipe when you need to cook for a “herd o’ people” as I often have to do.
While I am a lover a salmon, all things Omega-3, and fish oily, tilapia is a nice and decently priced way to get our fish in when halibut is not in my budget (which is almost never). And just like I did with the small version of the tilapia recipe, I’ll share the “bare-bones” recipe and the “jacked-up” version.
I’ll give you one guess for which one my family prefers.
Oh yes, before we re-launch into all things tilapia, let me remind you that I will podcasting again this Monday and I REALLY want you to tune in. I will be available on iTunes (yeah!!!) and really need your help to get the word out there. I’ll post on Monday about some specific ways you can help me do that.
To make Monday really OUTSTANDING, I’ll post 3 (maybe 4) short podcasts for your listening pleasure. What would I so appreciate you to do?
- Download ALL OF THEM, even if you have to listen later
- Leave a review. Your positive (hopefully) review will help other people to find the show.
- Subscribe. This way you won’t miss out an any podcasts and can join me whenever you have a few minutes.
If you missed my first podcast, you can click on the picture below to listen in.
OK. Back to all things tilapia. Again… my disclaimer? I’m a simple cook. If it requires too much time, planning, or preparation, I won’t do it.
2 lbs tilapia fillets (buy a package from Costco but you can find fresh/frozen tilapia anywhere.
1 tsp black pepper
1 tbs parsley
1tbs cumin (approx… I may have left a little back in the measuring spoon when it looked like “enough”)
1/2 – 1 tbs dill weed
salt to taste
Start with your fresh or thawed filets. I rinse mine off and pat dry.
Place in a glass dish (or any dish of your choosing) and season away! Sprinkle about half of the seasonings on tilapia. Turn the fish over and sprinkle the rest on the other side. Keep in mind that I reserve the right with any recipe I work on to go up or down on an ingredient amount. Also, it’s ok if your fish isn’t completely dry. A little bit of water in your baking dish will help your Tilapia to be moist when done.
Cook on 350 for 15-20 minutes so that the fish browns nicely. Then cover with foil for another 15 minutes so that you finish the fish off while keeping it nice and moist.
Looks good doesn’t it 🙂
But of course, while I need a healthy version, sometimes my family appreciates it if I “jack-it-up” a little for them.
So I decided to make a white sauce to give them a little extra “love”.
Basic White Sauce
2 tbs butter
2 tbs all purpose flour (or freshly ground wheat which is what I had)
1 cup of milk
In a small saucepan over medium heat, melt butter. Put the milk in a cup or small bowl and add flour. Stir to mix. Add the flour/milk mixture to your butter. Stir constantly as it thickens. Add more milk depending on the desired consistency. Then… to kick it up a notch. Add some parmesan cheese. YUUUUUMMMMM!
I made this sauce in the same pan I used to saute’ the filets from my Tilapia – Part I. That’s why you see the little black specks in this sauce.
Pour sauce over baked fish, add a little parmesan, and parley so that you look like a professional… and serve!
Try it and let me know if you like it or what you added, deleted, or changed to make it work for you!
FYI… I served the fish with a caesar salad (croutons homemade by my daughter) and baked sweet potatoes (easy peasy). Hmmm… that has me thinking. Maybe I should share my homemade caesar dressing recipe and tell you how to make the perfect sweet potato. 🙂