I'll continue to do so :-) I've never eaten so well ;-)

My favorite fish recipe is really simple, but I'd say you have to REALLY
like fish to enjoy it. I do. You lay a fillet on a piece of aluminum
foil, salt and pepper to taste, one or two THIN slices each of onion,
tomato and lemon. Garlic optional. Form the foil into a more-or-less
steam-tight package and broil it (works even on an outdoor grill).
You'll have to learn the timing by experience. I personally don't mind
raw fish. This method has worked (so far) on every fish except catfish.
Luckily catfish is the only fish, IMHO, that really reacts well to
frying.

"I never met a man I didn't like."  - Will Rogers

"I never met a fish I didn't eat."  - Me

--
6/2/2003  181/164/16X

Dick Yuknavech                   rey@mindspring.com

Tilapia is great simply sprinkled with Seafood Magic cajun seasoning and
fried in a hot pan with olive oil.   MMMMMMM!

I've only seen it in fillets. But I've had it grilled, pan-fried, and
baked (haven't tried it broiled). No problems with it drying out.

The last time I dipped it in beaten egg, then in a mixture of grated (not
shredded) Parmesan cheese with some very finely chopped nuts (used the
food processor for that - I think that day's nut choice was pinenuts),
and fried it up. Delicious!

Here's a quick and easy basic recipe that uses flour (I don't mind
because it's not very much, but you can always use almond meal, grated
Parmesan, or something else in place of the flour):

Pan Fried Tilapia (serves 4-6)

4-6 tilapia fillets
3 Tbsp flour
4 Tbsp peanut oil
4 Tbsp butter
1 lemon, juiced
1 Tbsp finely chopped parsley
salt and pepper to taste

Season fish with salt and pepper. Dust portions lightly with flour [or
flour substitute]. Saute the fish in peanut oil until they are nicely
browned and cooked all the way through (about 2 to 3 minutes per side).
When done, remove fish, drain oil from pan. Add lemon uice, butter and
parsley. Whisk to blend. Pour over fish and serve.