Datepad Forums – What’s cooking in your kitchen?
The joys and sorrows of culinary delight.
| Datepadder | Message |
Oldedog     | An amazingly tasty fish, very light in flavour so you don't want to hammer it with too many spices. It's a delicate taste. Marinate in lots of lemon juice with cracked pepper, some (hymalayan) salt and a little fresh garlic for about 2 hours before (the longer the better). Prepare a salad of greens and dreaa with a little olive oil and red wine vinegar. Skin and slice 2 Kiwis as the kiwi at the end of the meal will cleanse the palate. Fry with a little olive oil on high heat and putt in the lemon marinade. Cook till golden brown or off earlier if you wish when the firm seems firm to the touch. Cover the plate with a layer of fresh greens leaving one area of the plate free for your sliced kiwi fruit and layer the Kiwi. Lay the cooked fish on the greens, sprinkle with Paprika and a slice of fresh lemon and ......voila....you have a tasty yet healthy meal. |
Hot-Flash | Made this at home and everyone loved it! I let it marinade for about four hours. |
ConfusedTuna | While Tilapia is a delicious fish, it also has an alarmingly high mercury level. I tend to stay away from this fish, and others like it. Bottom dwelling, etc. Sounds like a great dish though... perhaps substitute for another type of fish? |
scrabble2 | Most Tilapia is farm raised and is lower in metal content than you might think. |
ConfusedTuna | [QUOTE] That's exactly the problem. A large amount of fish farms feed fish byproducts along with other types of foods. The by-product muck is much cheaper to fill the bellies of these fish. The metal in the fish do not break down, and are transferred to the new fish through the muck that is fed to them. |
