Cooking Tilapia

BEFORE COOKING:

Thaw the frozen tilapia completely. Clean, rinse, and cut it into portions. If cooking the tilapia whole, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the fish in a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its body. Cook on low heat to avoid breaking the delicate flesh: fillets and bellies – for 15–20 minutes; very large pieces or a whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, marjoram, tarragon, thyme, and other spices. Dried mushrooms may also be added to the broth. Cook covered tightly.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with oil combined with chives or mint. Serve it with coleslaws, salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!