I discovered tilapia, and started to like it. Could I use tilapia for recipes that require sole?
Yes, the flavor and texture are a bit different but from a technical perspective it would work.
Fillets of sole are typically a bit thinner and more flexible than tilapia so if it's a recipe where the sole is to be wrapped into a paupiette (rolled package) the tilapia would have to be shaped differently (such as layer the filling on top of the tilapia fillet instead of wrapping it, or sandwich the filling between two smaller pieces of tilapia.)
Besides the fact that you like Tilapia, the other benefit is that it's less expensive than sole.
I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what recipes would you pan-dress a sole by skinning it, and for what recipes would you leave the skin on, and why?
How do you know when Dover Sole is fresh? According to this other question, about all fish, you have a few ways to know: the gills should be bright red the skin/scales should be bright and shiny... if it's straight out of the water. I remember being quite surprised at this from my first fishing trip a few years back. And all of these ways don't work, because the fish bores under sand and lives there. Is there any way to tell with Dover Sole?
I've got a recipe here for fish done with a glaze made of peach preserves that looks pretty tasty. However, some members of my household dislike peach. Citrus is a classic pairing for fish; can I swap out the preserves for a marmalade? I'm not 100% sure on the differences between the two. Or is there another substitution that would work better? Recipe: Ginger-peach glazed tilapia
it would taste good, especially with some chopped almonds and berries mixed in, but I'm worried about texture. What issues will I have with using honey as the sole sweetener? Will there be enough fat
Most sites that list cooking competitions are unfortunately holed up in one groups' pages and not easily searched. I am looking for a site that indexes cooking competitions across various formats (i.e. chili, bbq, chowder, whatever), can provide event information, filter geographically and by event type. A great site would index the events themselves as its sole function, but might also provide guidance/community elements. What sites are currently out there that fit this bill?
I'm looking to try a marinade recipe I found recently that calls for tequila. However one of my friends is unable to consume alcohol. What would be a good flavorful liquid to use? I'm looking... teaspoons ground cumin 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 cup tequila 1 pound tilapia fillets 1 tablespoon olive oil Directions Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon
I have a few recipes for salmon, and a freezer full of tilapia. Can I just use the tilapia instead of salmon? It's for things like "salmon and rosemary", and "poached salmon with cucumber dill sauce" for example. I know fish is not all the same, but I would like to try these out without having to get more fish when I have so much. So can I just change it right over, or will it not taste right?
I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled sushi paired with apple and cucumber. I tried cod but it doesn't carry a lot of flavor. I had also thought about tilapia but had never seen it served in a sushi restuarant and wasn't sure it would be suitable.
I did a fish rub for the first time last night. I mixed the spices and then put the thawed tilapia fillets right into the bowl. I noticed two problems: The spices tended to clump up and became difficult to work with. After cooking I noticed that there were some VERY concentrated pockets of flavor; not at all uniform. Sometimes these were unpleasantly strong. Any advice for next time?