Tilapia

Panko Breaded St. Peter’s Fish In Lemon/Caper Butter

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Tonight,  a simple dinner of St. Peter’s fish and salad was all I wanted and all I needed.
Crispy fish filet with a bit of lemon/caper butter and romaine lettuce with peppers, radish and onion in raspberry vinaigrette.
Aaahhhh, the simple life 🙂
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” Fish & Chips ” In Rice Paper

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I  love  fish  and chips. Unfortunately, it’s relatively hard to come by around here. For a while I thought I found the perfect place, “the Pub” in  Pembroke Pines. Maria and I had fish & chips there a few times in a row and it was very good each time, juicy fish, not too much batter, very crispy on the outside. Then we took a bunch of friend’s there for dinner, recommending of course the fish & chips. Imagine my embarrassment when they served us soggy, tasteless doughy crap which we did not eat. A few weeks later Maria and I went again, ordering other food, which was good. We also ordered one portion of fish & chips, just to make sure. Same crap again. Time to look for another place.
So,  there you have it, I am a big fan of fish & chips.
Last night all I had in the fridge was tilapia, not usually a choice to make fish & chips. However, I also had rice papper sheets in the cup board, so here is what I came up with. Although it is not even close to the traditional version of fish & chips, it was nevertheless a great version . VERY light and crispy on the outside, the fish steamed perfectly on the inside, juicy and flaky. Served with  mushy peas  and baked chips.
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Ingredient’s :

Tilapia,  cut into wide strips
Rice paper  sheets,  soaked
Lime,  juiced
Kosher salt,
Sriracha,

Potatoes,  cut into fries shape, blanched in water
Kosher salt,

Green peas,  frozen
Green bell pepper,  diced
Roasted garlic paste,
Butter,
Kosher salt,
Sriracha,

Peanut oil,  to fry fish & chips

Method :

Bake potatoes in oven at 425 F until crispy and golden.
Sprinkle with salt.

Saute Peppers in butter, add peas, garlic and seasoning,
heat through. Blend with stick blender until coarsely pureed.

Season fish, roll tightly in rice paper and fry until golden and
crisp, about two minutes. Serve with lime and soy for the fish,
mayonnaise  for the chips.

P.S.
In case you ever wonder, yes,
I do eat those peppers and chilis I garnish my plates with   🙂

All about   FISH & CHIPS

Bon Appetit !   Life is Good !
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” Tilapia Meuniere & Sauteed Asparagus

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If prepared with love and passion,
what a wonderful  fish  Tilapia can be   🙂
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  1. Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
  2. Season the fish fillet to taste with kosher salt  and  cayenne pepper.
  3. Dredge the fish in flour and shake off any excess.
  4. Sauté fish for 2 to 3 minutes or until there’s a nice golden-brown color, then carefully flip it over.
    Cook for another couple of minutes or until this side is golden-brown, too.
  5. Remove fish from pan and place it on a warm plate.
  6. Add a chunk of whole butter  to the pan and cook until it turns slightly brown.
  7. Now top the fish with few tablespoons of  lemon juice  and some chopped parsley , pour the hot butter onto the fish and serve right away.

    Bon Appetit !   Life is Good !
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” Fish Dumpling & Shrimp Ball Soup With Poached Egg “

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What the heck !? 
Soup with fish dumplings, shrimp ball’s, shrimp, vegetables, chili and poached egg ?
Well, it might sound’s a bit much but it is absolutely delicious, the flavors and textures
go very well together to form a wonderful, multi-facetted dish.
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Ingredients:

Shrimp,                           pre cooked, peeled, deveined, half of them tail removed
White fish,                     such as haddock, tilapia, cod
Peas,                                frozen
Corn,                               frozen
Won ton wrappers,
Red chili,                       sliced
Scallion,                        sliced
Cilantro,                        coarsely chopped
Whole egg                     for poaching
Egg white                      for fish dumplings and shrimp balls
Fish stock                     substitute with chicken stock if preferred
Ketchup
Maggi
Salt, cayenne pepper, lemon juice to taste

Method :

Dumplings :
Chop the fish coarsely, add a bit of egg white, salt, cayenne pepper, mix.
Add half a teaspoon to a wrapper, moisten the edges with water.
Top with another wrapper, flatten and cut with a crinkle wheel cutter or a raviolini stamp.

Shrimp balls :
Chop the tailless shrimp to a fine paste. Add sriracha, salt and a bit of ketchup,
Mix and form into small ball’s.

Cook fish dumplings and schrimp balls in salted water until floating,
transfer to salted ice water.

Egg :
Poach in lightly salted water for  3 1/2 minutes, transfer to salted ice water.

Soup :

Bring stock to simmer, add corn and simmer for two minutes.
season with salt, sriracha soy sauce and maggi seasoning.
Add fish dumplings and shrimp balls’, shrimp balls, chilis, green peas and poached egg.
When heated through, plate and sprinkle with scallion and cilantro

Bon Appetit !   Life is Good !

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” Sauteed St. Peter’s Fish, Baby Bok Choy & Baby Corn & Sauteed Chilies “

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Yesterday’s lunch:
Sauteed st. peter’s fish, baby bok choy , baby corn, sauteed potatoes, straw mushroom, chilies.
Small (for me) but tasty, satisfying portion.
And yes, “St Peter’s Fish” is just another name for “Tilapia”    🙂
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Bon Appetit !   Life is Good ! 
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” Sauted Tilapia, Pasta & Buttered Asparagus “

Sunday’s Dinner.
Starting to be a real fan of tilapia   🙂