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Fervet olla, vivit amicitia.

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Perverse Luxury Beef

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Guillain-Barre Syndrome from Undercooked Chicken

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Comment by Michael Penn on February 18, 2015 at 8:03am

That sounds good Randall. I first learned about tilapia from my wife 10 years ago. Luo people are the "fisher" people and live by rivers in Africa. She said it was her favorite fish.

Later on she got more into salmon but I would rather have the tilapia. No fish now. We've lived apart almost a year.

Comment by Randall Smith on February 18, 2015 at 7:41am

I marinated my tilapia in olive oil, lemon juice, seasonings. Then added corn meal to coat. Even then, it didn't have a whole lot of flavor. I grilled it over hot wood stove coals which sort of smoked it. I wound up fixing hashed browns and asparagus to go with it. Spinach salad and fruit. No dessert--yest. was my "sugar free" day.

Comment by Idaho Spud on February 17, 2015 at 5:52pm

I don't eat Talapia anymore, because I can't taste mild flavors at my age.

Comment by Pat on February 17, 2015 at 5:11pm

The 'negative comments" I referenced were written before I saw your post Michael. 

Comment by Pat on February 17, 2015 at 4:59pm

Ohh, I like halibut, salmon, haddock, cod, and most shellfish (I'll pass on oysters). Tilapia seems to be get a bad rap as a commercially raised fish that is bland and has no flavor. While it is mild, I think it has decent flavor, notwithstanding the negative comments I've read. I don't think it has to be marinated. I just do it to add certain flavors to the dish. 

Comment by Michael Penn on February 17, 2015 at 4:53pm

Tilapia is pretty bland. I would skillet fry it and use pepper or seasoning salt to taste. Another way would be to take a bite at mealtime and then add the seasoning. You would know more of what you wanted on it then.

Comment by sk8eycat on February 17, 2015 at 4:48pm

Does tilapia need to be marinated?  I mean, does it taste too fishy without added flavors?  I've never tried it...IMO nothing could beat my mother's broiled halibut with a little sliced onion and paprika.  A very mild and juicy fish....and it has become too expensive (and hard to find) for mere mortals anymore.

Everything seems to be tilapia and orange roughy anymore, and neither sounds particularly appealing.

I used to like fresh salmon, grilled over hickory chips, but my last experience with that caused a major gout attack. 

Comment by Pat on February 17, 2015 at 4:30pm

Hey, I like tilapia. That's my 'go to' fish for making fish tacos. Marinated and grilled tilapia, served on corn tortillas with a little shredded cabbage, pickeled onion, queso fresco, and salsa roja.

Comment by Randall Smith on February 17, 2015 at 7:29am

I'm going with fish tonight--dare I say tilapia? (sp?) Your cauliflower looks good, so I'll take some out of the freezer. Maybe an acorn squash.

Comment by Idaho Spud on February 16, 2015 at 10:05am

Good looking food Pat & Patricia.

 

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