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Need quick fish cooking advice

episodic

episodic

Lifer
Got 2 whole telapia.

They are gutted but it is the whole fish, tails, fins, and all.

Can I just broil the whole thing wrapped in foil with some seasoning?

The 'skin' does not feel like scales. . . do I eat that? Peel it away?

Do I need to cut the head off first?

Thanks, new to seafood cooking . . .
 
You don't need to cut the head off, I would.

you can eat the skin, I wouldn't.

You can stuff it with aromatic herbs, some butter and garlic and broil it till it's firm and flakes. That'll be good eatin'
 
Originally posted by: episodic
anyone know the rest?
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Cut the head off. Make a soup with it if you want, otherwise, throw it away.
After it is cooked, the scales wll peal away, and the meat will coem off the boanes easier.
 
Originally posted by: Shelly21
How old is it? Perhaps you can try Sashimi.
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Definitely not...tilapia has a realtively strong fishy taste as it is usually raised/caught in ponds...
 
I would steam it. Green onions, fresh ginger, salt/pepper, and some soy sauce all over it. Steam until it doesn't look raw anymore.
 
Originally posted by: jacob0401
Originally posted by: Shelly21
How old is it? Perhaps you can try Sashimi.
Click to expand...

Definitely not...tilapia has a realtively strong fishy taste as it is usually raised/caught in ponds...
Click to expand...

I thought tilapia is a saltwater fish? maybe I'm thinking about mahi mahi.
 
http://www.aboutseafood.com/dictionary/tilapia.html

Sounds like the skin won't be very good.

How I would cook it depends on the size of the fish. If its small, doesn't really matter how you cook it, just remember fish cooks fast. If its large, I would steam in a pouch to avoid drying out the fish before it has a chance to cook through.

As always, avoid aluminum foil if you use acid in the dish, heat + acid + aluminum = funny taste

Oh, leave the head on, trim the fins. Cheek meat tastes good. Unless the head is so small that the cheek isn't worth cooking.
 
Thanks, I beheaded it (and grossed out my 10 year old haha) - those little things are tough to take the head off of. I cut my finger beheading it, hopefully I don't come down with some blood poisening hahaa.

Anyway I am working with limited ingrediants, so I ended up stuffing it with lemons, putting some slabs of buttor on it, and slicing some onions up and tossing them on top.I've wrapped it in foil, and I guess I'll bake it an hour? at 350 - 400 degrees. Will continue to monitor if this is too long or not long nuff. . .
 
quite likely way too long. You don't want to overcook fish. Just until it's done or it will be dry. and tough.

Check it at twenty minutes (since it's wrapped)
 
Originally posted by: episodic
Thanks, I beheaded it (and grossed out my 10 year old haha) - those little things are tough to take the head off of. I cut my finger beheading it, hopefully I don't come down with some blood poisening hahaa.

Anyway I am working with limited ingrediants, so I ended up stuffing it with lemons, putting some slabs of buttor on it, and slicing some onions up and tossing them on top.I've wrapped it in foil, and I guess I'll bake it an hour? at 350 - 400 degrees. Will continue to monitor if this is too long or not long nuff. . .
Click to expand...
Wow an hour is WAY too long. Check it in 20-25 minutes.
 
Yeah,

A recipe similar to what you're doing says 18-25

HERE

Fish isn't chicken. It's pretty safe to eat raw in fact, so don't worry about nasties (at least not too much).
You want to avoid over-cooking it, that's the trick with seafood, cook it till it's done and not longer or it'll be pretty tough.
 
Originally posted by: djheater
Originally posted by: episodic
You guys/gals are great! Is there anythiing the collective intelligence of ATOT can't solve?
Click to expand...

The overwhelming virginity problem of most of our members?

ha.
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Ding ding ding... you win a fishing trip!
 
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