23 March 2019
Recipe from Cook's Illustrated, January 2019
I've probably written this before, but we probably don't eat enough fish. I don't prepare fish in part out of ignorance of what varieties to prepare and how to best cook them. Thus we eat fish only rarely and mostly salmon. The January 2019 Cook's Illustrated had a new, quick recipe featuring tilapia. Other firm white fish were tested in the development of this recipe and tilapia came in second, behind only the more expensive haddock. Farm-raised tilapia is sustainable and farming methods have improved such that the Test Kitchen can now recommend it.
Cooking the tilapia could not have been much easier. Two fillets, totaling about 8 ounces, were sprinkled with ½ teaspoon of salt and left to sit for about 15 minutes. They were then patted dry and cut down the middle lengthwise, separating the thin from the thick portion of the fillet. The thin and thick portions were cooked separately. The fillets were added to a non-stick skillet with vegetable oil on high heat. Each side was cooked until golden brown: about 2 minutes per side of the thicker portions and 1 minute per side for the thinner portion. The fish was served with lemon wedges. Total time was just 25 minutes of which 15 minutes was hands-off.
We enjoyed this dish. The sautéed tilapia were well seasoned and firm. With no sauce they were very simple, there is nothing fancy about this dish. They were easy to manipulate while cooking. We did not have these as leftovers, fish is just not suited to eating after being cooked and stored. I would like to try this again and maybe next time make one of the several sauces published with the recipe.
No comments:
Post a Comment