TILAPIA

One of the oldest edible fish known to mankind is Tilapia. This mild little freshwater fish with white, firm flesh is said to have been “St Peter’s Fish” of the Bible. It is widely believed to have been the fish in the Sea of Galilee that, with a few loaves of bread, was multiplied by Jesus to feed the masses of hungry people – a miracle that taught the apostles to have faith.

The common name, Tilapia, refers to several species of fish belonging to the Cichlid family native to Africa and the Middle East. Raised by the Egyptians over 4,500 years ago for food, it is the second most widely cultured fish in the world next to the Carp. Reportedly more than one billion pounds of Tilapia were raised last year in ponds, cages and rice fields.

There are two explanations for their entry into the lakes of south and central Florida. The first comes from conjecture that, after the fish was imported into South America, it was smuggled into south Florida for breeding in private ponds, but somehow wound up in the canals of Dade County. Documented facts, however, show that Auburn University imported them in 1959 for aquaculture research to study their spawning behavior and early life history, food habits and lower lethal temperature. During the sixties, they were imported into Florida by the Florida Game and Freshwater Fish Commission as a biological control agent of nuisance aquatic plants and as a sport fish like the bass. Phosphate pits at the Pleasant Grove Research Station near Tampa were stocked. The experiment was a failure, but the Tilapia had already been promoted as a “superfish”. Before the study was completed, the public gained access to the fish and began spreading it into the lakes, canals and private ponds throughout the state. It was so adaptable to fresh, saline and brackish waters, reproducing in abundance approximately every six months, that researchers feared it would harm some Florida ecosystems. The trade-off was that it created commercial and sport fishing in some lakes that would have been ecosystems with low yields. Surpassing bass in their ability to fight, they usually are brought in by nets, just as stated in the Bible. And, when it seemed as though its prolific breeding habits were going to threaten our eco-system, nature stepped in with a hard winter freeze that killed the little warriors by the thousands, leaving them to wash up on shore for a massive clean-up by residents and nature’s own garbage disposer, the snowbird from Ontario, known as the turkey vulture.

Although China and Egypt are the largest producers of Tilapia, Taiwan, Thailand, and Indonesia supply a greater portion of the world with frozen fillets. Most of our tilapia is imported from Latin America and Southeast Asia where management and farming practices are less environmentally friendly. Since tilapia is not native to these areas, severe environmental damage can occur if they escape to the wild. These little fish are so hardy that they can be transported live to Oriental markets and restaurants, where they have become a favorite selection.

Tilapia has absolutely no “fishy” odor or taste. It is so mild and sweet with such a lovely texture that it lends itself to a creativity all its own. It is equally fabulous sautéed in butter, creamed, curried, prepared with Oriental seasonings or spiced-up under a variety of sauces. The recipes below are some of those featured in my book, The Bounty of Central Florida. The book does not identify brands that are suggested in these recipes.

SAUTÉED TILAPIA

Yield: N/A

Tilapia fillets

Salt and pepper

Mixture of ¾ seasoned breadcrumbs with ¼ all-purpose flour

Equal amount unsalted butter and vegetable oil to cover the bottom of a pan

Lemon or lime wedges to serve on the side

1. This fish is so mild – so tender – so wonderful, it really needs no embellishments. Lightly salt and pepper the fillets and dip them into seasoned breadcrumbs or flour. Heat butter and oil in a non-stick skillet. Cook the fish, uncovered, until browned on both sides. Serve with lemon wedges on the side. Accompany with quickly steamed fresh broccoli, spinach or cauliflower (Melt sharp Cheddar cheese, Mozzarella or Gorgonzola over the cauliflower for extra flavor). Serve freshly-baked French bread on the side.

BLACKENED TILAPIA WITH SPICY SAUCE

!!!!SPICE AND MORE SPICE!!!!

Yield: 2 Servings

Grilled in a cast iron skillet

2 Tilapia fillets

Juice of ½ lemon

1 tablespoon unsalted butter, melted

Paul Prudhomme’s MAGIC Seasoning Blends, Blackened Redfish Magic®

Cast iron skillet

1 teaspoon chopped fresh oregano, or ½ teaspoon dried

1/8 teaspoon cumin powder

1 small onion, chopped fine

Optional fro Garlic aficionados: Crushed or minced fresh garlic

14 ½ ounce can spicy Stewed Tomatoes with herbs

Red Bliss or white boiling potatoes

1. Squeeze lemon over fillets. Melt butter. Brush or dip the fillets into the melted butter. Sprinkle Paul Prudhomme’s seasoning all over.

2. Heat the skillet over an outside grill. The hotter the grill, the better the results. Do not cook this recipe inside. This is very important because this cooking method produces intense smoke.

3. Cook over high heat for a short time on one side. Turn fillets and cook on the other side. Be careful not to burn. Serve with sauce on the side.

4. SAUCE: May be made in advance: Combine oregano, cumin, chopped onion and canned stewed tomatoes in a saucepan. Bring to a boil, stirring. Reduce heat to simmer and cook 15 minutes, or longer. Or, combine ingredients in a covered microwavable container. Microwave 1 minute on high. Stir. Microwave 1 minute longer for crunchy onions, 2 minutes for soft.

5. Boil small potatoes to accompany.

TILAPIA IN TURMERIC SAUCE WITH FENNEL

Yield: 4 Servings

4 Tilapia fillets

¼ teaspoon salt

2 tablespoons unsalted butter

1 teaspoon flour

½ teaspoon turmeric*

1 cup concentrated chicken broth

1 small fennel bulb, julienne into fine strips

1/3 cup heavy cream

Note: *Turmeric is a delicious member of the ginger family and an excellent substitute for saffron. It is one of the major components of curry. Use it sparingly because it is stronger than saffron.

1. Sprinkle the fillets with salt. Melt the butter in a skillet. Sauté quickly on both sides until brown but not overcooked. Remove the fillets from the pan to a warm platter.

2. Over low heat in the same skillet that the fish was cooked, stir in the flour. Add turmeric. Add the chicken broth, a little at a time, stirring. Add the fennel strips and continue to cook until the sauce has thickened. Stir in the heavy cream. Spoon the sauce over the fillets and serve immediately.

NUTSY BUDS TILAPIA

Yield: 2 Servings

Quick, easy, crunchy and delicious!

2 Tilapia fillets

Salt to sprinkle

1 medium egg yolk

2 medium egg whites

½ cup Betty Crocker® Potato Buds*

¼ cup sliced almonds, slightly crushed

1/8 teaspoon white pepper

1/8 teaspoon salt

1 tablespoon unsalted butter

1 tablespoon vegetable oil

1. Sprinkle fillets lightly with salt.

2. Beat the egg yolk and whites together. Dip the fillets in until very moist.

3. Place almonds in a small plastic bag and hit them to slightly crush. Combine them with the potato buds. Add white pepper and salt. Cover the fillets lavishly with the mixture.

4. Sauté the fillets over medium heat, covered until brown on one side. Remove cover. Turn fillets over and brown the other side, tossing in extra almond slices to brown.

5. Note:* Do not question why, but only Betty Crocker® Potato Buds work with this recipe.

ORIENTAL TILAPIA OVER REFRIED BEANS

Yield: 4 Servings

4 Tilapia fillets, sliced across into 1” rectangles

2 tablespoons Lawry’s®: Sesame Ginger Stir Fry Seasoning

1 tablespoon olive oil

½ sweet onion, minced

½ orange or yellow bell pepper, cut into thin strips

½ teaspoon minced fresh ginger

1 tablespoon sesame seeds, placed under the broiler until golden

1 pound can refried beans

1 teaspoon sesame oil

1 teaspoon Oyster sauce

½ sweet onion, minced

1 teaspoon minced ginger

1 clove garlic, minced

1 teaspoon Lawry’s® Sesame Ginger Stir Fry Seasoning sauce (bottle)

1. Slice fish into strips. Cover with Lawry’s sauce.

2. Cook onion, pepper and ginger over low heat until soft. Add fish and sauce. Cook quickly on both sides. Do not overcook. Sprinkle with toasted sesame seeds. Set on top of beans serve. Accompany with a green vegetable.

3. BEANS: Cook onion and ginger in sesame oil and oyster sauce until soft. Add garlic and cook over low heat 1 minute only. Stir in Lawry’s sauce. Stir in refried beans and cook, stirring, until very hot.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.