Put about 2/3 cup of almonds in the blender, grind them fine to a powder.
Dump them out on a piced of foil and add 1/2 tsp of Lowrey's seasoning salt, and 1 tsp grated lemon zest and mix.
Roll your tilapia filets in that mixture and place on a foil covered baking sheet, and bake at 375 for about 15 minutes ( 10 minutes per inch of fish thickness) or until the fish just flakes and the flesh is opaque.
Mean while have some butter at room temp, not melted but quite soft....for 1/2 stick of butter, mix with about 1 T. of the juice of the lemon you zested....and if there is any more zest on the lemon, add that too.
Serve a spoon full of that lemon butter on top of the fish.
Good with pistachios or pecans too.
Linda C

Our favorite is lightly sauteed tilapia served with a lobster cream sauce. It's not for the health or diet conscious amongst us but it sure is goooood!

Saute very finely minced shallot in a bit of olive oil, when the shallot is wilted add a variety of chopped mushrooms, sautee until the mushrooms give off their water & soften, add about 2 cloves of finely minced garlic & sautee another minute. Stir in 1-2 tablespoons of flour & cook 2-3 minutes stirring. Add about a cup of heavy cream, a bit of stock, & a cup of already cooked lump lobster meat then season with S/P. Cook until thickened (not too thick...sauce should be loose). Don't add the lobster too early or the stirring will break it up into flakes. Saute the tilapia in another pan while making the sauce. Serve the tilapia over rice & top with the lobster sauce. Garnish with a lot of chopped flat-leafed parsley to counter the "white" effect. Really great with just a mixed green salad & fresh, chewy bread. Oh, yum, yum...

It's also good sauteed & served with a light fresh tomato sauce. Saute minced shallot in about 1/4 cup olive oil, add minced garlic, S/P, & then add 6 seeded & chopped plum tomatoes. Saute just about 30 seconds...just enough to warm the tomatoes but not cook them. Remove from heat & add lots of chopped basil & about a teaspoon of zested lemon peel. Serve the tomato sauce over the tilapia garnished with slices from the lemon you used for the zest.

/tricia

This recipe from Cooking Light is very good. I found an old thread with a bunch of Tilapia recipes from the Recipe Exchange, too.

Sauteed Tilapia with Lemon-Peppercorn Pan Sauce

Serving Size : 2
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Combine first 3 ingredients.

Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

NOTES :
This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.
Cooking Light - March 2004

Here is a link that might be useful: Tilapia thread

BlueIris:
If you want to make something to get Oh's and Ah's , Try This. Then tell me about it.
Put a piece of Alluminum Foil in a Baking tin.
Put some Spaghetti Sauce on it .

Take about 4 or 5 Filets, lay them on the sauce and shape it like a Fish.
Put a good bit of Crab Cake mix on this and cover with more Filets.
Put a few tablespoons of Sauce on top and sprinkle some Spices .

Cut a few pieces of a Small Onion, Cut in half and use these to make Scales.
Bake in a 325 Deg. oven for about 25 minutes or until tender. Whichever comes first.
When Baked poke a hole and stick and Olive in for the eye.

You can sub your favorite sauce for the Spaghetti Sauce.

Call me if you make it and I'll sacrifice myself to test it for you.

I'll put in a Crab Cake mix for you .
Lou

Blue Iris :You can use this for stuffing.

LOUÂS - Baked Salmon or Crab Cakes

Chopped small , 1/3 cup each of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. Let it cool .

In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
1/2 teasp. of Garlic Powder , Onion Powder and 1/2 teasp. of Old Bay Seasoning.
2 level teasp. of Parsley flakes
3 heaping tablespoons of Mayonnaise
Fold and Blend this together with the Onions, Celery and Peppers
add: 1 cup of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick
.I baked them on a cookie tin , lined with Aluminum Foil, sprayed with Pam

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

Bon Appetite

I make this one often. It's Marilyn's recipe and super easy! Sometimes I make the Chimichurri, sometimes I don't. It's delicious either way.

Steamed Tilapia With Chimichurri

Season filets on flesh side as desired with fresh ground pepper, sea salt and herbs of your choice. I like to use Cajun seasoning sometimes. Drizzle with a good extra-virgin olive oil.

Drizzle a little more olive oil in a non-stick skillet over medium heat until hot. Place filets in hot skillet seasoned side down for 3 to 4 minutes, carefully turn over, add 1 tablespoon dry white wine (or chicken broth) for each filet, place a lid on the skillet and remove from the heat. Fish will be done in 3 minutes. Serve immediately seasoned side up topped with liquid left in pan. Top with Chimichurri, if desired.

Chimichurri

1 cup chopped basil or cilantro leaves
1/4 - 1/2 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1/8 teaspoon fresh cracked pepper
3 large cloves garlic, minced

In a small bowl, mix together ingredients and set aside while preparing fish to serve with. Great over steamed tilapia or pan seared salmon.

Marilyn's notes***I like to use fresh cilantro and dry it in the microwave and crumble it. It holds its color better, it's easier to crumble it than chop it and it keeps longer in the oil if the moisture is out of it first.

Linda

Iris I'm jealous. What does plentiful equate to in PPP [price per pound]?

My favorite is just the standard fresh lemon slices, white wine splash, dab of butter and capers under the broiler. However if I was able to make it more frequently I would experiment with richer, more complex recipes too! [I have an SIL orginally from Hawaii, her sister still lives there and works at a macadamia company! when I get a windfall from that connection I am all about coating the fishies!]

Sands, I guess I don't know how much people generally pay per pound, but I just looked at my package and it's $4.99/lb.

I appreciate all the wonderful recipes you have posted, keep them coming!!!

That's our sale price when it's on sale. I think it's a good price.

I am not sure where they come from, but I get mine for about $1.79/opound here. They come cyrovaced in a filet. I love the taste, they defrost fast and cook even faster.

My favorite why is to sautee in a hot pan after seasoning with either Old Bay or Penzeys Cajun spice. Low fat and fast for a busy night.

Peppi

I just love this dish:

Fish Fillets with Crabmeat Stuffing

4 medium size fillets of any good white fish, red snapper (rockfish) preferred, (note from Ang - I use tilapia) seasoned with salt and pepper.

Mix in a bowl:

3 oz of crabmeat or shrimp. Preferably fresh.
3/4 cup of breadcrumbs
½ cup chopped green onions
3 Tbls light olive oil or butter
Salt, pepper to taste, a little water if necessary
Dash of Old Bay Seasoning

Pat crabmeat stuffing on top of two of the filets and place the other two filets on top. YouÂll have what looks like crabmeat sandwiches. Pin filets together with toothpicks or skewers, drizzle with a little more oil or butter. Sprinkle on a bit more salt, pepper and dash of Old Bay Seasoning. Bake at 350 degrees for approximately 15 minutes. Be careful not to overcook. If the filets are of uniform thickness to begin with, youÂll have less trouble getting everything done at the same time. Cut filets in half at the table.