Project Foodie - Tilapia

Tilapia

Tilapia traces its origins to the Nile River. Tilapia has been farm raised for decades and is cultivated in warm waters around the world. It is the second most cultured fish exceeded only by carp. Domestically, Tilapia is cultured in the southern and western states.

Tilapia is also known as St. Peter's fish or sunfish. Legend has it that tilapia was the fish Jesus of Nazareth multiplied to feed the masses. This gave the species its frequently used name of "St. Peter's Fish."

The sweet tasting, mild, lean-meated tilapia has a flaky, slightly firm texture. Raw meat is white to pinkish-white in color. It cooks up white with lean tender flakes. Tilapia lends itself to many cooking methods. It can be baked, broiled, fried sautéed or steamed. Here we present one of our favorite Tilapia preparations: Blackened Tilapia.

Blackened Tilapia

4 ea. 7-9 oz Tilapia Fillets
2 Tbls Paprika
2 tsp salt
2 tsp lemon pepper
1.5 tsp garlic powder
1.5 tsp ground red pepper
1.5 tsp dried crushed basil
1 tsp onion powder
1 tsp dried thyme
.5 cup unsalted butter , melted

Heat iron skillet on high for five minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side. Makes 4 servings.

About the Fishmonger

Race Street Foods has been providing quality products since 1947. While they began as a small family run business, Race Street Foods has become a premier wholesale distributor of seafood, poultry, beef and pork products within the San Francisco Bay Area. Race Street Foods also has a retail store, Race Street Fish & Poultry , which has been "The Place" to buy seafood and poultry in San Jose, CA for more than fifty years. The retail store provides a vast array of fish and poultry combined with an outstanding in-house restaurant. Stop by and check out this month's featured fish or try one of their wonderful cooked meals.

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