The African Tilapia Fish, pronounced (Til-ah-pee-ah), is a fish you will probably be eating a lot of after you get used to pronouncing its name. It is a delicate and delicous tasting fish. With the taste of sole or farm raised catfish, some biblical historians legend say, "This is the fish that jesus multiplied and fed to the masses." Tilapia is fairly new in the American market. Native to Africa, it only entered in the 20th century through agriculture or fish farming which has made it a deliciously delicate tasting fish. The firm texture of the fillets makes it ideal for baking or grilling. The fish is high in helpful, healthful omega 3 fatty acids.
In a medium mixing bowl combine all ingredients, mix thourghly. Place fish fillets in a shallow glass dish just big enough to hld them. Add the other ingredients and turn the fish to coat on both sides. Cover and refridgerate for at least one hour. Heat the grill until coals are covered with whiteash, about 25 minutes. Grill fish 6 to 8 inches from heat turning once until opaque and fish flake easily, about 8 to 10 minutes per inch of total fillets thickness. This fish can also be prepared in a well oiled baking dish in the oven.
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