So I ate that Tilapia that I caught last weekend. It has been in a fairly clear pond that has a lot of chara in it and previously had FA also. I expected it to taste bad as some have suggested here. It was great! Very mild. We had farm raised Tilapia also and did a side by side taste test no difference. It could be how we cook them.
While I usually fry just about all fish we catch, we always cook Tilapia differently. I put about 1/4 stick of butter in a pan with at touch of olive oil in it. I squeeze a lemons worth of juice into it and then place the skinned Tilapia in. (I also remove the bloodline from the Tilapia). I put a bit of salt and pepper and some Tony Chacheres creole seasonings on top of the fish. Saute them slow - don't fry them. After you turn them sprinkle Italian breadcrumbs covering the top of each fish. I let the breadcrumbs go into the butter mixture too, and it acts as a thickening agent that makes it like a thicker sauce. I then put a cover on it and turn it off for a couple minutes and then eat it. We eat Tilapia this way nearly every week. Good stuff!
Last edited by Captain1; 10/04/09 11:07 AM.
