Tilapia has got to be my favorite fish mainly because of it’s mild flavor and growing up, my mom would cook fried tilapia – bones and all – served with white rice and sweet chili dipping sauce. Fried tilapia is actually one of the first dishes I have tried -and failed miserably -making on my own when I was younger. Apparently, I was too impatient to heat the pan and oil thoroughly so as to avoid the fish from sticking. My dad took over the frying and he didn’t mind doing the dirty work so he can have a perfectly looking fried tilapia on his plate for dinner. Now that I am married, and away from my parent’s delicious cooking, I had no choice but to learn how to cook my own fish. I am taking the safe and healthy route for now and baking my own tilapia. This tilapia sandwich recipe is so simple and you can start making it with just a few ingredients readily available in your pantry.
Here are some tips on buying tilapia:
- Fresh tilapia should remind you of the sea. If they smell “fishy” or musky, it must be an older catch and should be avoided.
- If fresh tilapia is not available, consider buying frozen tilapia filets which has not been frozen longer than 3 months
- Avoid buying filets that have been sitting in excess liquid; tilapias will absorb the taste of water it sits on
- Their eyes must be clear and NOT slimy or murky
- Their gills must be dirt-free, and their scales must be shiny, NOT peeling or flaking
- Rinse thoroughly and pat with clean paper towel to dry before cooking
- They lose their flavor in time, so buy tilapia when you are close to cooking them