What is the best way to prepare tilapia or grouper with things that I might actually have in my kitchen?!


Question: Mix deli mustard with mayo, and coat fish with mixture. Can add golden raisins and coconut flakes to make it tropical. If don't want sweet, add capers to mustard/mayo or any diced olives. Bake. It's delicious.


Answers: Mix deli mustard with mayo, and coat fish with mixture. Can add golden raisins and coconut flakes to make it tropical. If don't want sweet, add capers to mustard/mayo or any diced olives. Bake. It's delicious.

bread the tilapia and bake it

salt pepper butter, saute veggies to cover with.

a liitle olive oil, salt and pepper

saute the tilapia

sqeeze a little lemon juice on after cooking and serve with rice or salad

Saute them in butter and lemon juice and season them with black pepper.

tilapia is good baked (lemon butter, cajun, etc), fried (herbed flour mix), or grilled (with seasonings of your choice).. I have only had grouper baked in cajun seasonings, it isn't my favorite fish.

If we have little groceries, I usually take a bit of olive oil, rub it in a baking pan and put the tilapia in. I then sprinkle a pinch of salt and pepper with a squeeze of lemon juice. Bake. I serve it over white rice and my husband thinks it is such a great dish!

sautee or bake in olive oil with your choice of seasonings and fresh vegetables, if you got 'em. if not, rice and frozen veg works too.

This recipe is really good and simple. Great presentation too.
http://www.foodnetwork.com/food/recipes/...

you can broil it with a bit of water, and lemon juice.....

you can dip it in flour, then egg, and saute it with a bit of white wine and lemon juice

you can dip it in egg and then cornmeal for a light fried fish
or bread crumbs for a typical fried fish.......

both fish are delicate in flavor and a wonderful flaky whitefish... Therfore the seasoning should be light...Lemon juice does wonders as does a light dusting of Mrs Dash for fish...place the fish under a broiler for several minutes until done, try not to overcook as it tends to become rubbery.
fish cooks very fast, depends on how thick the filets are...

Do you have any butter or margarine? Do you have any white wine (of ANY kind, but chardonnay is best)? Do you have any onions, peppers (sweet), mushrooms (fresh or dried)? Do you have any rice or any pasta? Do you have any vegetables? Okay, you don't really NEED any wine, and you can use red wine instead of white if that's all you have or you can use WATER instead of wine.

Melt some grease (yes, even bacon grease from cooking that, or oil) in a pan. Saute the chopped peppers, onions, and mushrooms (if you have those ... they are not necessary, either). Add the fish and cook it slightly on both sides. Add 1/2 cup fluid and cover and turn down to 'simmer' for ten minutes. Serve over pasta or rice, with a nice cooked vegetable or salad ...
My husband is a chef, and he cooks tilapia this way all the time ... we don't get grouper here, but it's basically just as tasty cooked this way, too. SIMPLE is best!
You can 'bread' your fish if you have eggs, milk, and some 'bread ends' that you can 'crush' with a rolling pin but they MUST be dry (use the oven on low to dry them if they're 'fresh') ... dip the fish in flour, then in egg and milk, then in the breadcrumbs, and bake at 350 degrees for approximately 15-20 minutes if the fish is filet, up to 30 minutes if it's a 'steak' cut. Serve with fried potatoes and a vegie.

GROUPER PARMESAN

2 lbs. grouper fillets, fresh or frozen
1 c. light sour cream
1/4 c. Parmesan cheese
1 tbsp. fresh lemon juice
1 tbsp. grated onion
1/2 tsp. salt
1/8 tsp. liquid hot pepper sauce
Paprika
Chopped fresh parsley for garnish

Thaw fish if frozen. Cut fish into serving-size portions. Place fish in a single layer in a well-greased baking dish, 12 x 8 x 2 inches. Combine remaining ingredients except paprika and parsley. Spread sour cream mixture over fish. Sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork. Garnish with parsley.
Makes 6 servings.

GRILLED GROUPER

Fresh grouper
1 jar country Dijon mustard

Coat grouper with mustard and marinate 2 hours in refrigerator. Place on hot grill and cook until done turning once during cooking.

GROUPER AU GRATIN

In a covered skillet, cook 15 minutes: 4 c. dry wine 4 lemon slices 2 onion slices 1 bay leaf Celery tops A few peppercorns

SAUCE:

4 tbsp. butter
4 tbsp. flour
2 c. milk
1/2 c. grated colby cheese
8 lg. shrimp, shelled, deveined & cut in half
1/3 c. crab meat
Salt & pepper to taste
Pinch of cayenne pepper

Add 4 pieces of grouper (approximately 8 ounces each). Cover and simmer for approximately 8 minutes.
While this is cooking make sauce. Melt butter in saucepan. Add flour to make paste. Slowly add milk, stirring constantly. Add grated colby cheese, shrimp and crab meat. Cook until thickened and seafood is done. Add salt, white pepper and cayenne pepper to taste.

Place 1 piece fish in each gratin dish and distribute sauce and seafood equally over each portion. Place under broiler and broil until lightly brown. Delicious served with baked potatoes and a nice salad. Yield: 4 servings.

SUPER GROUPER

4 (8 oz.) grouper filets
1 sm. Spanish onion
1 c. sliced fresh mushrooms
1 c. quartered cherry tomatoes
2 oz. butter
2 oz. sherry
1 oz. chopped parsley
Juice of 1 lemon
Flour
Black pepper
Italian seasoned bread crumbs
1/2 oz. Parmesan cheese
1 egg
1/2 c. milk

Mix Italian bread crumbs with cheese. Beat egg and milk together slightly. Sprinkle pepper to taste on fish. Coat fish with flour and dip into egg and milk mixture. Roll filets in crumbs and place on a buttered baking dish. Bake at 350 degrees for 15 to 20 minutes.
Melt butter in sauce pan. Add mushrooms, onions and tomatoes. Saute these ingredients for 1 minute. Add baked fish, sherry and lemon juice. Cover fish with the vegetable mixture. Garnish with parsley. Serve immediately.

Drizzle lots of lime juice onto the tilapia then sprinkle with lemon-pepper seasoning and dill weed. Put into oven at about 350 for 15-20 mins. or until done; depending on the thickness of the fish. And then top with a chunky Salsa. It is magnifico!

Sage and white wine

beer batter for frying fish
3/4 cup flour
1 egg,separated
4 t. beer
4 t water
1/2 tsp salt
mix flour,egg yolk,beer,water and salt thoroughly,let sit 30 minutes then beat in egg white and mix batter.coat fish with butter and fry in hot oil until golden brown on both sides.

Cajun rub
1/4 cup paprika
1 t. salt
1 t. garlic powder
1 t. onion powder
1 t. dried thyme leaves
1 t. dried oregano
1 t. black pepper
2 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. ground bay leaf
combine and mix well.store in air tight container. keeps up to 6 months. great for any meat for grilling or roasting

Simply Steam the Fish... tilapia or grouper taste excellent when you steam it.

1. Clean the fish .. with ones of this.. lemon or lime juice or white vinegar. and 1-2 tbsp flour ( what ever might do) to off the fishy smell
2. Place it in the shallow dish.
3. Sprinkle with Chopped onion/shallot, garlic, ginger. Salt and pepper. Or Soy sauce or fish sauce.
4. add in 1-2 tbsp lime/lemon juice or white vinegar
. If you have ... you can also sprinkle.. either one or together
- chopped tomatoes
- celery
- spring onion
- Fresh Coriander (cilantro)
- Any Fresh herb
- Lemon Grass
- Pickle Garlic
- chopped chillies


Then steam the fish for about 20-30 minutes. Enjoy.. by itself or with plain rice.

If the skin is still on one side, slather the skin with a thin layer of mayo and then top with some fresh or dried dill. If you like spice you can try red pepper flakes, wrap in parchment paper or aluminum foil pocket and bake. Turns out moist and flavorful....dont be scared of the mayo...it really doesnt taste at all bad.

Sauté the tilapia and serve with salsa on top or make your own with mariner sauce with zucchini, onions, and peppers.





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