tilapia recipe for shabbos

Rutabaga

Fri, Jun 21 2013, 6:23 am

This works for approx 3 pieces of tilapia, but is easily adjusted for more:

Mix together 1/3 cup canola oil, 1/2 cup teriyaki sauce, 1-2 Tblsp mustard, and 2-4 minced garlic cloves. Spray pan with PAM, put a little of mixture on bottom. Place tilapia on top, and pour rest of mixture on. Make sure it's spread evenly over the fish. Bake at 350 for approx. 25 minutes (depending on how thick the fish is, you may need more or less time in the oven).

Mrs Bissli

Fri, Jun 21 2013, 7:48 am

Tilapia (or any lean white flesh fish) is good for fish pakora. Chop it (don't use food processor unless you want fish paste), mix with 1 large chopped onions, a handful of chopped corriander leaves, a dash of cumin seeds, salt, a dash of chili pepper or chopped seeded chili, 1/2 teasp baking soda and 1cup gram flour. Add 1 beaten egg and just enough water to make stiff batter to hold everything together. Heat 1/2 inch oil in a frying pan, once hot, drop a tablespoonful and flatten with spatula. Fry a few minutes on both sides. Can be served at room temp.

You can also make it into escaveche, which is also best served room temp. Cut fish into slightly larger than bite-size chunks. Dust with seasoned flour (paprika, salt & pepper, cumin, curry powder) and pan-fry both sides. Set aside. Juliene carrots, onion, celery, fry in the same pan for 5min or so till cooked. Mix 1/2 cup vinegar, 2 tbsp sugar (I usually use only half), 1/2 cup dry white wine, and a handful raisins. Pour on top of sauteed vegetable and turn off heat. In a non-metalic dish, place fish and top with marinade with vegetable.

You can also do teriyaki style (marinate in 2 parts OJ 1 part soy sauce and a tablespoon toasted sesame oil, then bake or fry), or top with jarred curry sauce to fish curry. Though these are best served hot.