Heh. So, in my quest to try the mildest fish there are I have come to tilapia. It was good, I definitely liked it. But I think I liked the mahi mahi better, although part of that might be that I should have put a little more seasoning on the tilapia here.
What I did was I rubbed it with an adobo spice mix (I know, premade, but I was feeling lazy), squirted on the juice from half a lime, covered and refrigerated it while I made the rice. Then I just seared it.Hey chef people, is that the proper term for what I did here? I used an anodized aluminum skillet with a little olive oil and cooked it on both sides at medium high until it was done.
I would call it searing with steak, but what do I know?Anyway, I sprinkled it with some cilantro and served it with saffron rice.
It came out well, I even managed not to overcook it too much.
This looks good. I like tilapia and it is so mild that it can take many flavors. I think searing is cooking over high heat, briefly, and leaving the inside rare, but i'm interested to see what other people say.
ReplyDeletelight and delicious dish you have there! I would just say pan fry on both sides no?
ReplyDeleteWhatever you call the cooking method, it looks good!
ReplyDeleteWow, you are getting more adventurous! Looks yummy.
ReplyDeleteI do like the fact that tilapia is such a versatile fish. I like the adobo and lime idea. I don't cook fish very often because my husband doesn't care for it so I'm not sure what you call this cooking method. Anyway, it looks quite tasty to me!!
ReplyDeleteI love all the flavors here and the saffron rice looks delicious.
ReplyDeleteThis looks really good! I am scared of fish, I can never seem to season it right or cook it the proper way (except salmon, but that's different).
ReplyDeleteSounds so flavorful with adobe spice!
ReplyDeleteThat's what I love about Tilapia, you add almost anthing to it like a blank canvas and just takes it and tastes wonderful. Good call here.
ReplyDeleteI like to use premade rub too. They aren't that bad.
ReplyDeleteThe tilapia looks so yummy!
I would call that a pan-fry too. In my mind, searing creates a crust.
ReplyDeleteI am not much of a fish person, so when I go out to restaurants I am always like "how fishy is that one?"
ReplyDeleteBut, I have found two fish - that are not fishy - that I love!
Barramundi is the first one - its an Australian white fish and it is similar to tilapia, but I don't get a weird aftertaste like I do with tilapia. About the same price too.
My first choice though? CHILEAN SEA BASS! Holy smokes is this good! Only problem? My store sells it for $19.99 - A POUND! So its a once in a while treat.
And you had be at adobo! :D
I would say sear..but either way you are essentially pan frying. I love anything with adobo on it!
ReplyDeleteMMMMM Adobo... I never would have thought of using it on fish... Inspired! And Tilapia was a perfect choice, since it's pretty much the, now don't take offense to this, Tofu of the fish world, you can add any flavor to it and it melds well. :)
ReplyDeleteAfter following the creation of this dish on Twitter, I feel so elated to see the birth of it and to hear that it was good.
ReplyDeleteYes, I would call that searing for fish. For steak you would need cast iron (for inside cooking) to get the proper searing heat. Fish browns at a little lower temp so the anodized is great for that.
ReplyDeleteGreat meal, I love tilapia.
do you have a whole foods near you? you should try a chilean sea bass. that would be one fish where you could experiment like crazy with all kinds of chutneys.
ReplyDeleteso yeah, keep the seafood coming.
Tilapia is definitely the mildest fish ever :P But not with this much seasoning on it! It looks fantastic.
ReplyDeleteTilapia is by far fav favorite. It's #1 in my book. Glad you're trying more variety. :)
ReplyDeleteI love fish, I can eat it everyday. That looks delicious.
ReplyDeleteI am not a fish eating person but your tilapia looks so melt in the mouth good! My boys would love it!
ReplyDeleteTilapia is one of the few kinds of fish I like. This looks very yummy especially with the saffron rice!
ReplyDeleteBob, I'm with HD. I think that searing is just heating the outside to seal in the juices, leaving the inside uncooked. I'd say that you sauteed it.
ReplyDeleteTilapia is one of our favorite fishes. It's mild, versatile, and sustainable. What's not to like?
I love the spices on this one. Bravo!
That looks like it came right out of a food magazine. Awesome job! I like Tilapia. It's one of the few fishes I'm not afraid to cook, the other two being salmon and orange roughy. It's cool to see so many fish recipes from you lately. :)
ReplyDeletelooks great - who care what the "proper" cooking term is!
ReplyDeleteLooks like you seared it. You can sear fish for sure. Where did you buy the adobo seasoning?
ReplyDeleteThanks, kids!
ReplyDeletebiz319, dawn: I'll have to check sea bass out, although I don't think I can swing 20$ a lb! Heh.
Pocky: Orange roughy is another one that people keep mentioning, I want to try to find that too.
The Duo: I got it at Penzey's, it's just labeled "adobo" and it's the bomb.
Tilapia is a really good fish - really mild and one you can season so many different ways. Your pics are great!
ReplyDeleteYeah, I'm salivating. You should open a restaurant and this should be on the menu.
ReplyDeleteI have not had tilapia in ages! Looks good and light.
ReplyDeleteNeed to fix it soon!
Bob, this is so yummy! I mean the fish... hahaha....
ReplyDeleteeverything you made fish, you made me crave for it. Love the side saffron rice too :)
ReplyDeleteThis is light and delicious! Beautiful presentation.
ReplyDeleteThe beauty of tilapia is that it's cheap and takes on the the accompanying flavors really well. Good looking dish!
ReplyDeleteIn my humble opinion, I think tilapia is kind of boring. I love what you've done here, with the seasoning and the cilantro. I must give it a try.
ReplyDelete