Coat with sesame seeds (I use black) and pan fry/saute in a little teeny tiny bit of oil. I had this as a salad once and loved it.

(Hey check the forum with the 'pink' bar on the left side I have an event coming up!)

FRESH FISH PICCATA Â serves 2

1 Tbs. extra-virgin olive oil
3/4 pound thin (1/ 4 to 3/ 8 inch) slices of filleted fish
1 small lemon, peeled and sliced, each slice cut into 8 to 12 pieces
1/8 tsp. salt
1/8 tsp. freshly ground white pepper
1 1/2 tsp. small capers, well rinsed and dried
2 Tbs. finely chopped flat-leaf parsley

Heat the oil in a skillet, add the fillets and cook over medium-high heat only about 1-2 minutes on each side. Remove to a heated platter.

Add the lemon pieces, salt, pepper, and capers to the skillet and when hot, pour over the sauteed fish. Sprinkle with parsley and serve immediately.

**- This recipe works best with thin fillets.

Here's a recipe for Ginger Soy Tilapia. I usually cook it a little longer. And even my kids like it!

Here is a link that might be useful: Ginger Soy Tilapia

Here's a variation on Jessy's suggestion:

If you have a natural food store nearby see if they have gomasio. It's a concoction used in Japanese macrobiotic cooking--basically salt and sesame ground together.

Take some of that, make a slurry with it by adding a little oil and a dash of lemon juice, pat it on the fish fillet and panfry or grill it.

If you have a gas grill, this is a quick and easy way to season and cook fish. Works on most firm white fish; don't think I'd like it on salmon.

I usually steam the fish.

Place the fish on a plate, add a little soy sauce, lime juice or lemon juice, rice wine or sherry. Place a few slices of lime/lemon pieces & green onion over it. Add a few slices of ginger & garlic if desired.

Steam till done in the mircowave or on the stove top.

Pat it with panko and fry in a little bit of butter....finish with lemon and chopped parsley.
Linda C

I like to use finely ground almond to coat fish before lightly pan frying. No flour, no egg, just pressing the fish fillets onto a plate covered in ground almond. It's a healthy substitute for flour and tastes wonderful, making a golden crust.

Here is

SharonCb

Too late for supper, but I mix brown mustard and mayo together (1/4 cup each or less) and slather it on the tilapia, then press in choped pecans and broil. We love it.

However, we love the most just a blackened tilapia with Marilyn's seasoning, served with seasoned rice and topped with a black bean salsa. One of our favorite meals!

Thanks everyone. I got the tilapia...did not know it was so inexpensive...$3.99 per lb. We are not seafood eaters. While I was there they had a recipe and I used it. Very easy...white wine, parsley, basil, lemon juice and S&P. We loved it. I also made risotto and a salad.

So excited...my jeans are a bit looser today...YIPPPEEEE!

I love fish especially tilapia. In my opinion, if it is fresh fish it does not require many ingredients to make it taste good. A little olive oil or butter, wine, S&P and whatever spice you choice be it basil, parsley, etc. and it will be good. Lemon juice is a must IMO on fish (I love to squeeze fresh lemon juice over the fish after it is cooked). Excellent on the grill. I have a great fish basket that I use. You did just that and I'm glad that you enjoyed your meal.

Canarybird  will you tell me how to roast potatoes and yams like the ones in your picture??? They look wonderfulÂ

Also, your fish recipe  IÂm going to try this. Should I use evoo for lightly pan frying? Do you add any other spices to the ground almond coating???

Thanks!

I made tilapia last night, no biggie a squidge of butter for flavor, broiled on Reynolds Release, white wine, shake of dill, capers, S&P, fresh lemon juice - half on for broiling, half for just before serving. Low fat, high flavor.

Jeri...
I answered your questions in a new thread today....see "Almond-coated Fish......"
Thanks for your comments.

SharonCb

Jeri, I can't help you with the tilapia, but I can tell you how to get crispy roasted potatoes. The real secret to getting a crispy coating on the outside of the potato is to par-boil the potato first for a few minutes, depending on size, then drain and put the potatoes back into the pot over the burner and give the pot a shake to rough up the potato and to dry it well. Heat some oil in a roasting pan in the oven and then toss the potatoes in the hot oil and roast, turning occasionally. Perfect