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Grilling fish

post #1 of 16
7/2/07 at 3:34pm
Thread Starter 
I'm home alone for a couple of days (PARTY AT CHATEAU DE CONNE) and am trying to find a quick, easy and tasty recipe for fish. I picked up a few tilapia fillets at the grocery store.

Any recommendations? VMan posted a nice recipe a while back, but I can't find it.
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post #2 of 16
7/2/07 at 3:37pm
Thread Starter 
Found it. I'm an idiot.
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post #3 of 16
7/2/07 at 4:15pm
Quote:
Originally Posted by Connemara View Post
I'm an idiot.


+1
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post #4 of 16
7/2/07 at 5:28pm
Is going to be an orgy?
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post #5 of 16
7/2/07 at 5:39pm
Thread Starter 
Quote:
Originally Posted by LabelKing View Post
Is going to be an orgy?

Of course.
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post #6 of 16
7/4/07 at 12:14am
I hope its not imported Tilapia
http://www.mbayaq.org/cr/SeafoodWatc...t.aspx?fid=195
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post #7 of 16
7/4/07 at 2:10am
Tilapia is a hard fish to make well, not because it's tricky to cook but because the fish doesn't have much of a flavor.
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post #8 of 16
7/5/07 at 2:34pm
Quote:
Originally Posted by Eason View Post
Tilapia is a hard fish to make well, not because it's tricky to cook but because the fish doesn't have much of a flavor.

+1 its a fish for people who are afraid of eating fish. That aside it makes decent meat ,when chunked breaded and fried, for fish tacos.
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post #9 of 16
7/5/07 at 2:43pm
The last time I had tilapia it had a very strong, unnatural chemical like taste. One of the very few times I've been unable to finish eating fish. I'm never eating that farmed shit fish again.
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post #10 of 16
8/29/07 at 6:18pm
how about an encrusted tilapia... pecan or almond encrusted-- with lemon shavings?
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post #11 of 16
8/30/07 at 9:21pm
its still too weak of a fish gimme Saba Shyouyaki any day over Tilapia
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post #12 of 16
8/30/07 at 9:57pm
Tilapia is awesome for fish and chips. Connie, a few points: Thoroughly lube your grill (Canola oil works well), and be sure to produce some sauce. Reductions of soy/teriyaki and such are good with sesame crusted tuna, as are fresh horseradish/honey/sour crea/touch of mayo/touch of dijon with sweeter fish and shrimps. I did seafood kabobs the other day -- swordfish, scallops, shirmp, lubed with olive, seasoned with coriander, S&P, and ancho chili, with the above horseradish/honey sauce, to rave reviews. Best, Huntsman
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post #13 of 16
9/1/07 at 5:17pm
I love skordalia, with just about any kind of fish.
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post #14 of 16
9/3/07 at 9:09pm
[quote=Huntsman;659132]

Connie: Thoroughly lube your grill and be sure to produce some sauce.


Best,
Huntsman[/QCanola]

Eight year olds, dude.
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post #15 of 16
9/3/07 at 9:22pm
You gots to get whole fish with the skin and scales on if you are going to grill it.
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