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Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - http://dishingitoutwithclarissa.com giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.
Today’s catch is a white fish called Tilapia.
Technically, tilapia is not the name of one specific species of fish but rather a common name for nearly a hundred species of cichlid fish. Tilapia was one of the three main types of fish caught in Biblical times from the Sea of Galilee. One common Bible story I recall as a child was; Jesus fed 5,000 people with five loaves and two fish, which some surmise were tilapia. In Ancient Egypt the “Nile Tilapia” is represented by the hieroglyph K1, of the Gardiner List, and was one of many fish caught along the Nile river.
Tilapia are a fast-growing species of fish native to Africa whose popularity in the commercial food industry has risen in recent years, and is now the fourth most-consumed seafood in the United States, after tuna, salmon, and shrimp. Due to high demand, much of the tilapia consumed by the public is now farm-raised rather than wild-caught. In a report from the Earth Policy Institute says the population of farmed fish now exceeds beef production, and is expected to exceed consumption of wild-caught fish.
One of the reasons the tilapia is so popular is they are short-lived and primarily vegetarian, therefore they do not accumulate substantial amounts of mercury by consuming other fish, as other food fish do. The tilapia is more farm raised efficient because they eat lower on the food chain.
Cooking tilapia is very easy and can be cooked in under five minutes on the stove. This fish can take on many various flavor profiles, as the tilapia has next to no fish flavor at all. This makes tilapia a little more kid friendly at dinner time.
Look! Even My Grandson loved it!
You can go Cajun and make it blackened
Lightly breaded or battered
Fish Taco Tuesday, go for it.
With tilapia the sky is the limit! Here is a 5 minute tilapia recipe.
4 oz Tilapia
Salt & Pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dill
2 lemon & lime wedges
1 tsp zest from lemon & limes
1 Tbsp olive oil
Rinse the tilapia fillets in cold water. Pat them dry with paper towels when you’re finished.
Season both sides of each fillet with salt and pepper, garlic & onion powder, dill and zest.
Heat 1 tbsp. of olive oil in a skillet over medium-high heat.
Now get out you slotted/fish spatula
Place seasoned tilapia in heated skillet and immediately squeeze a wedge of lemon & lime over the tilapia, and repeat when you flip the fish over.
Cook the tilapia in the hot oil until the fish flakes easily. It should take about 1 1/2 to 2 minutes per side to cook the tilapia, depending on the thickness of filet.
To serve you can try the following options
Squeeze additional lemon juice over tilapia, or brush melted butter onto the tilapia right before you remove it from the skillet. and enjoy it while it’s hot. You can eat it on it’s own or enjoy it with some mixed greens, salad, roasted potatoes, or another side dish.