Cooking a Perfect Tilapia

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Tilapia is widely raised with different aquaculture techniques in many countries with China, Brazil, Honduras, Columbia, Costa Rica and Ecuador are among major producers serving domestic consumption as well as the large export market. It is versatile and has high nutrition content–high in protein and low in fat and sodium. That’s why it is very popular as a in many places in the world. In countries where it thrives in vast numbers, sometimes even viewed as a pest, it is often overlooked as a common fish but it is prized in cold countries and is even served in fancy restaurants simply grilled, poached or steamed in healthy food recipes and added into salads and soups.

Below are a set of instructions to help you cook tilapia better, or probably even other fish recipes.

Preparation Instructions

Tilapia is a very versatile fish. We have brine these tilapia fillets. The brine is made of quart of cold water, 2 tablespoons of salt, and 1 tablespoon of sugar. Let the tilapia brine in the solution for about 7 minutes. This injects the fish with seasoning as well as giving you some forgiveness in the cooking process. Lightly cover it with regular flour. Then coat the pan with a little bit of cooking oil. Please be very careful. Always lay it away from you. These will cook very quickly and many home cooks will use too much heat here. Cook these for about 2 minutes on the first side, turning them over, and then turning the pan off. Allow this side to cook this way.