Blackened Tilapia Quesadillas…….

April 5, 2014 at 11:45 AM | Posted in tilapia | Leave a comment
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Wanted to pass along a fantastic sounding Tilapia recipe from the Cooks Recipes website.

 
Blackened Tilapia Quesadillas with Ginger-Scallion-Red Pepper Sauce

 

Recipe Ingredients:

1 tablespoon unsalted butter
1 clove roasted garlic, mashed
1/2 teaspoon grated gingerroot
1/4 roasted red bell pepper, peeled, seeded and minced
2 tablespoons thinly sliced scallion – divided use
2 tablespoons heavy cream
1 teaspoon pure chile powder, such as ancho or jalapeño
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
4 teaspoons salt
6 ounces boneless tilapia fillet, or other lowfat fish
1 tablespoon peanut oil
1 1/2 cups shredded fontina cheese
2 (8-inch) flour tortillas

Cooking Directions:

Melt butter in a saucepan over medium heat. Add garlic, ginger and bell pepper; cook for 1 minute. Add half of the scallions and cook for 1 more minute. Increase heat to high and add cream. Stir until sauce thickens. Remove from heat and set aside.
Prepare blackening seasoning by combining chile powder, pepper, oregano, sugar, cinnamon and salt. Set aside.
Heat a cast-iron skillet over medium-high heat. Add peanut oil. Just before cooking, dredge tilapia fillets in spices. When oil starts to smoke, add tilapia and cook 1 to 2 minutes per side until golden brown.
Remove fish from heat and flake apart into bite-size pieces. Transfer to a bowl and combine with red pepper sauce. Scatter half of the cheese over a tortilla, followed by fish mixture. Top with remaining cheese. Cover with second tortilla and press down.
Heat a pan over medium heat; cook quesadilla for 2 to 3 minutes on each side until lightly brown and cheese is melted. Remove from pan and cut into wedges. Garnish with remaining scallion.
Makes 2 servings.

 
http://www.cooksrecipes.com/seafood/blackened_tilapia_quesadillas_with_ginger-scallion_red_pepper_sauce_recipe.html

Blackened Tilapia Fish Sandwich w/ Baked Fries

January 13, 2014 at 6:20 PM | Posted in Ore - Ida, tilapia, Zatarain's | 2 Comments
Tags: , , , , , , , ,

Today’s Menu: Blackened Tilapia Fish Sandwich w/ Baked Fries

 

 

 
Light rain and cloudy outside today. Went Meijer this morning to do some grocery shopping. They had all their Jennie – O Turkey Products 20% and then I had 3 different $1 off coupons for Jennie – O Products, so I stocked up! I also bought some more of the Meijer Cubed Steak. If you live near a Meijer try their Cubed Steak, best I’ve ever had! For Breakfast I had a half  pattie of the Cubed Steak with a Scrambled Egg on a Whole Grain English Muffin. Not a bad way to start your day! For dinner tonight I prepared a Blackened Tilapia Fish Sandwich w/ Baked Fries.

 

 

Blackened Tilapia Fries 002
I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1/2 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to a Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the smokey and heated flavor the Zatarain’s Seasoning provides. I served it on an Meijer Bakery Wheat Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven’t tried this Spread, and you like some added heat this is your Spread! It’s not that over powering heat but it is Spicy. It’s a creamy and thick Spread so if you like Spicy give it a try.

 

 

 
For a side I baked some of my favorite Fries, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served them with a bit of Hunt’s Ketchup. Had a Snapple Diet Peach Drink also. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
http://www.oreida.com/en/Products/S/Simply-Olive

 

 

 

Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip1Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip
Spice up your ordinary sandwich with Hidden Valley™ Sandwich Spread & Dip in Spicy Chipotle Pepper.

Nutrition Facts
Serving Size 1 tbsp (15 g)
Per Serving % Daily Value*
Calories 25
Calories from Fat 13
Total Fat 1.5g 2%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 85mg 4%
Carbohydrates 1.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 1.0g

Blackened Tilapia Fish Sandwich w/ Baked Fries

December 12, 2013 at 6:10 PM | Posted in fish, Ore - Ida, tilapia | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Blackened Tilapia Fish Sandwich w/ Baked Fries

 

 

 

Another very cold start to the day, 1 degree this morning! Had a bad case of cabin fever coming on so I got out today before it got any worse! Picked up items at Meijer and Walmart, groceries and finished up my Christmas shopping list. Then dropped a gift and a bag of my Mom’s Buckeyes off to one of my best friends, got gas, and ran the car through the car wash to get the dirt and salt off of it, then home. Felt good to get out for a while! For dinner tonight I prepared a Blackened Tilapia Fish Sandwich w/ Baked Fries.

 

Blackened Tilapia   Fries 004

 

I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1/2 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the smokey and heated flavor the Zatarain’s Seasoning provides. The fillet just melted in my mouth. I served it on an Meijer Bakery Wheat Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven’t tried this Spread, and you like some added heat this is your Spread! It’s not that over powering heat but it is Spicy. It’s a creamy and thick Spread so if you like Spicy give it a try.

 

 

 

I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Ore Ida Simply
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive

Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries

November 12, 2013 at 6:05 PM | Posted in Aunt Millie's, Eggs, fish, Ore - Ida, tilapia | 2 Comments
Tags: , , , , , , ,

Today’s Menu: Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries

 

Blackened Tilapia Deviled Eggs 003
Well we survived our first snowfall of the Winter/Fall, all less than a 1/4″ of it! A friend of mine called me last night when he got off work at a local Kroger. We were both laughing at people in this area and how they panic when the 4 letter word “SNOW” is mentioned! He said when he left at 9:00 last night the checkout were lined up with people and their panic buying, I tell you this are is nuts when they mention that 4 letter word! It is cold out though. When I went out and got the morning paper it 19 degrees with a stiff cold wind and it didn’t warm up much at all. For dinner tonight I warmed it up on the inside preparing a Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries.

 

 
I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. As usual anything that you use Zatarain’s on it’s going to be good and this was no exception! I love the smokey and heated flavor the seasoning provides. The fillet just melted in my mouth. I served it on an Aunt Millie’s Deli Style Whole Grain Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven’t tried this Spread, and you like some added heat this is your Spread! It’s not that over powering heat but it is Spicy. It’s a creamy and thick Spread so if you like Spicy give it a try.

 

 
For a side dish, I had posted about Deviled Eggs earlier and that got me wanting some! So I went to Deviled Egg expert, my Mom! I love her Deviled Eggs, rich and creamy with just an incredible taste. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Jello Sugar Free Chocolate Pudding.

 

 

 

Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip

Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip
Spice up your ordinary sandwich with Hidden Valley™ Sandwich Spread & Dip in Spicy Chipotle Pepper.

Nutrition Facts
Serving Size 1 tbsp (15 g)
Per Serving % Daily Value*
Calories 25
Calories from Fat 13
Total Fat 1.5g 2%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 85mg 4%
Carbohydrates 1.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 1.0g

Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

September 20, 2013 at 5:28 PM | Posted in Aunt Millie's, fish, Ore - Ida, tilapia, Zatarain's | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

 

 

Tilapia Sand Fries 008

It was cleaning day, computer cleaning day. Amazing how much dust can gather in and around a computer. Took the panel off and cleaned inside it, then cleaned the outside of it. Cleaned the computer desk, which is always a dumping site for everything! Then did some back up of files, deleted a lot of things and ran a day long computer scan. All is okay and back up running! For dinner I had laid some frozen Tilapia Fillets in the fridge overnight to thaw. Then for dinner it was Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries.

 

 

Still using the bag of Tilapia I had purchased from Walmart. Good thing to have in the freezer, their easily thawed, easy to prepare , and delicious! I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. Served it on a Aunt Millie’s Deli Style Whole Grain Mini Sub Bun.

 

 
For a side for my Fish Sandwich I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert/snack later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

 

 

 

Aunt Millie’s Whole Grain Mini Sub BunsAunt Millies Deli Style

Aunt Millie’s brings specialty rolls and buns from the Deli to you. Your sandwich-making occasions can be special occasions, with Aunt Millie’s Deli. Enjoy!
INGREDIENTS: WHOLE GRAIN WHEAT FLOUR, WATER, ENRICHED BLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, WHEAT STARCH, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, WHEAT BRAN, SOYBEAN OIL, WHOLE GRAIN OATMEAL, SALT, YEAST, RYE FLOUR, BARLEY FLAKES, VINEGAR, CALCIUM PROPIONATE (A PRESERVATIVE), SODIUM STEAROYL LACTYLATE, ASCORBIC ACID.

Contains wheat ingredients.
Nutrition
Facts
Serving size 1 Bun (66g)
Servings per Container 8

Calories 170
Calories from fat 20
Amount/Serving %DV*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 105mg 3%
Total Carbohydrate 32g 11%
Fiber 4g 16%
Sugars 3g
Protein 6g

http://www.auntmillies.com/products/ProductView.aspx?prod=5157&cat=Deli

Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

August 23, 2013 at 5:36 PM | Posted in Aunt Millie's, Ore - Ida, tilapia | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style FriesTilapia Sandwich Fries 003

 

 

 
As I went to bed last night my throat felt funny and then this morning I had Laryngitis. For some reason I get this about once a year. Hopefully it will clear up in a day or so. For dinner Tilapia. I prepared a Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries.

 

 

I had purchased a bag of about 12 small Tilapia Fillets from Walmart, just the right size for sandwiches. Good thing to have in freezer, their easily thawed, easy to prepare , and delicious! I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Lemon Pepper Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. Served it on a Aunt Millie’s Deli Style Whole Grain Mini Sub Bun and topped with Ice Burg Lettuce. If you read my blog often, you know how I love Fish!

 
For a side for my Fish Sandwich I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Tried these for the first time earlier and really like them. Served these with a side Daisy Reduced Fat Sour Cream. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

 

 

 

 

Aunt Millie’s Whole Grain Mini Sub BunsAunt Millies Deli Style
Aunt Millie’s brings specialty rolls and buns from the Deli to you. Your sandwich-making occasions can be special occasions, with Aunt Millie’s Deli. Enjoy!
INGREDIENTS: WHOLE GRAIN WHEAT FLOUR, WATER, ENRICHED BLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, WHEAT STARCH, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, WHEAT BRAN, SOYBEAN OIL, WHOLE GRAIN OATMEAL, SALT, YEAST, RYE FLOUR, BARLEY FLAKES, VINEGAR, CALCIUM PROPIONATE (A PRESERVATIVE), SODIUM STEAROYL LACTYLATE, ASCORBIC ACID.

Contains wheat ingredients.

 
Nutrition
Facts
Serving size 1 Bun (66g)
Servings per Container 8

Calories 170
Calories from fat 20
Amount/Serving %DV*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 105mg 3%
Total Carbohydrate 32g 11%
Fiber 4g 16%
Sugars 3g
Protein 6g

 

 

http://www.auntmillies.com/products/ProductView.aspx?prod=5157&cat=Deli

 

Fish of the Week – Tilapia

August 13, 2013 at 9:38 AM | Posted in fish, Fish of the Week, tilapia | Leave a comment
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Fish of the Week – Tilapia

Nile tilapia, Oreochromis niloticus

Nile tilapia, Oreochromis niloticus

 

 
Tilapia (/tɨˈlɑːpiə/ ti-la-pee-ə) is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish, inhabiting shallow streams, ponds, rivers and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisan fishing in Africa and the Levant, and are of increasing importance in aquaculture and aquaponics. Tilapia can become problematic invasive species in new warm-water habitats, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cooler waters below about 21 °C (70 °F).

 

 

Tilapia were one of the three main types of fish caught in Biblical times from the Sea of Galilee. At that time were called musht, or commonly now even “St. Peter’s fish“. The name “St. Peter’s fish” comes from the story in the Gospel of Matthew about the apostle Peter catching a fish that carried a coin in its mouth, though the passage does not name the fish. While the name also applies to Zeus faber, a marine fish not found in the area, a few tilapia species (Sarotherodon galilaeus galilaeus and others) are found in the Sea of Galilee, where the author of the Gospel of Matthew accounts the event took place. These species have been the target of small-scale artisanal fisheries in the area for thousands of years.
The common name tilapia is based on the name of the cichlid genus Tilapia, which is itself a latinisation of thiape, the Tswana word for “fish”. Scottish zoologist Andrew Smith named the genus in 1840.

 

 

Tilapia typically have laterally compressed, deep bodies. Like other cichlids, their lower pharyngeal bones are fused into a single tooth-bearing structure. A complex set of muscles allows the upper and lower pharyngeal bones to be used as a second set of jaws for processing food, allowing a division of labor between the “true jaws” (mandibles) and the “pharyngeal jaws”. This means they are efficient feeders that can capture and process a wide variety of food items. Their mouths are protrusible, usually bordered with wide and often swollen lips. The jaws have conical teeth. Typically tilapia have a long dorsal fin, and a lateral line which often breaks towards the end of the dorsal fin, and starts again two or three rows of scales below.

 

 

Tilapia as a common name has been applied to various cichlids from three distinct genera: Oreochromis, Sarotherodon and Tilapia. The members of the other two genera used to belong to the genus Tilapia but have since been split off into their own genera. However, particular species within are still commonly called “tilapia” regardless of the change in their actual taxonomic nomenclature.
The delimitation of these genera among each other and to other tilapiines requires more research; mtDNA sequences are confounded because at least among the species of any one genus, there is frequent hybridization. The species remaining in Tilapia in particular still seem to be a paraphyletic assemblage.

 

 

The tilapiines of North Africa are the most important commercial cichlids. Fast-growing, tolerant of stocking density, and adaptable, tilapiine species have been introduced and farmed extensively in many parts of Asia and are increasingly common aquaculture targets elsewhere.

 

Red nile tilapia under the experiment (CLSU), Philippines)

Red nile tilapia under the experiment (CLSU), Philippines)

 

Farmed tilapia production is about 1,500,000 tonnes (1,500,000 long tons; 1,700,000 short tons) annually with an estimated value of US$1.8 billion, about equal to that of salmon and trout.
Unlike carnivorous fish, tilapia can feed on algae or any plant-based food. This reduces the cost of tilapia farming, reduces fishing pressure on prey species, avoids concentrating toxins that accumulate at higher levels of the food chain and makes tilapia the preferred “aquatic chickens” of the trade.
Because of their large size, rapid growth, and palatability, tilapiine cichlids are the focus of major farming efforts, specifically various species of Oreochromis, Sarotherodon, and Tilapia, collectively known colloquially as tilapia. Like other large fish, they are a good source of protein and popular among artisanal and commercial fisheries. Most such fisheries were originally found in Africa, but outdoor fish farms in tropical countries, such as Papua New Guinea, the Philippines, and Indonesia, are underway in freshwater lakes. In temperate zone localities, tilapiine farming operations require energy to warm the water to tropical temperatures. One method uses waste heat from factories and power stations.
China is the largest tilapia producer in the world, followed by Egypt.
In modern aquaculture, wild-type Nile tilapia are not too often seen, as the dark color of their flesh is not much desired by many customers, and because it has a bit of a reputation of being a trash fish associated with poverty. On the other hand, they are fast-growing and give good fillets; leucistic (“Red”) breeds which have lighter meat have been developed and these are very popular.
Hybrid stock is also used in aquaculture; Nile × blue tilapia hybrids are usually rather dark, but a light-colored hybrid breed known as “Rocky Mountain White” tilapia is often grown due to its very light flesh and tolerance of low temperatures.
Commercially grown tilapia are almost exclusively male. Cultivators use hormones, such as testosterone, to reverse the sex of newly spawned females. Because tilapia are prolific breeders, the presence of female tilapia results in rapidly increasing populations of small fish, rather than a stable population of harvest-size animals.
Other methods of tilapia population control are polyculture, with predators farmed alongside tilapia or hybridization with other species.

 

Redbelly tilapia, Tilapia zilli ("St. Peter's fish) served in a Tiberias restaurant

Redbelly tilapia, Tilapia zilli (“St. Peter’s fish) served in a Tiberias restaurant

 

Whole tilapia fish can be processed into skinless, boneless (Pin-Bone Out, or PBO) fillets: the yield is from 30 percent to 37 percent, depending on fillet size and final trim. The use of tilapia in the commercial food industry has led to the virtual extinction of genetically pure bloodlines. Most wild tilapia today are hybrids of several species.

Tilapia have very low levels of mercury, as they are fast-growing, lean and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in prey. Feral tilapia, however, may accumulate substantial quantities of mercury. Tilapia are low in saturated fat, calories, carbohydrates and sodium, and are a good protein source. They also contain the micronutrients phosphorus, niacin, selenium, vitamin B12 and potassium.
However, typical farm-raised tilapia (the least expensive and most popular source) have low levels of omega-3 fatty acids (the essential nutrient that is an important reason that dieticians recommend eating fish), and a relatively high proportion of omega-6. “Ratios of long-chain omega-6 to long-chain omega-3, AA to EPA, respectively, in tilapia averaged about 11:1, compared to much less than 1:1 (indicating more EPA than AA) in both salmon and trout,” reported a study published in July 2008. The report suggests the nutritional value of farm-raised tilapia may be compromised by the amount of corn included in the feed. The corn contains short-chain omega-6 fatty acids that contribute to the buildup of these materials in the fish.
The lower amounts of omega-3 and the higher ratios of omega-6 fats in US-farmed tilapia raised questions about the health benefits of consuming farmed tilapia fish. Some media reports even controversially suggested that farm-raised tilapia may be worse for the heart than eating bacon or a hamburger. This prompted the release of an open letter, signed by 16 science and health experts from around the world, that stated that both oily (i.e. high in omega-3 fatty acids) fish and lean fish like tilapia are an important part of the diet and concluded that “replacing tilapia or catfish with ‘bacon, hamburgers or doughnuts’ is absolutely not recommended.”
Multiple studies have evaluated the effects of adding flaxseed derivatives (a vegetable source of omega-3 fatty acids) to the feed of farmed tilapia. These studies have found both the more common omega-3 fatty acid found in the flax, ALA and the two types almost unique to animal sources (DHA and EPA), increased in the fish fed this diet. Guided by these findings, tilapia farming techniques could be adjusted to address the nutritional criticisms directed at the fish while retaining its advantage as an omnivore capable of feeding on economically and environmentally inexpensive vegetable protein. Adequate diets for salmon and other carnivorous fish can alternatively be formulated from protein sources such as soybean, although soy-based diets may also change in the balance between omega-6 and omega-3 fatty acids.
The US produced 1.5 million tons of tilapia in 2005, with 2.5 million projected by 2010.

 

 

Tilapia serve as a natural, biological control for most aquatic plant problems. Tilapia consume floating aquatic plants, such as duckweed watermeal (Lemna sp.), most “undesirable” submerged plants, and most forms of algae. In the United States and countries such as Thailand, they are becoming the plant control method of choice, reducing or eliminating the use of toxic chemicals and heavy metal-based algaecides.
Tilapia rarely compete with other “pond” fish for food. Instead, because they consume plants and nutrients unused by other fish species and substantially reduce oxygen-depleting detritus; adding tilapia often increases the population, size and health of other fish.
Arizona stocks tilapia in the canals that serve as the drinking water sources for the cities of Phoenix, Mesa and others. The fish help purify the water by consuming vegetation and detritus, greatly reducing purification costs.
Arkansas stocks many public ponds and lakes to help with vegetation control, favoring tilapia as a robust forage species and for anglers.
In Kenya, tilapia help control mosquitoes which carry malaria parasites. They consume mosquito larvae, which reduces the numbers of adult females, the disease’s vector.
Tilapia also provide an abundant food source for aquatic predators.

 

Wrapped Pita Bread Seasoned Tilapia w/ Baked Potato

August 6, 2013 at 5:07 PM | Posted in fish, potatoes, tilapia | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Wrapped Pita Bread Seasoned Tilapia w/ Baked PotatoPita Bread Tilapia 006

 

 

I had to go to my Ortho Doctor late this afternoon. I had a right hip replacement about 5 years ago and recently I’ve been some pain in the hip and back. The good part is the hip replacement looks perfect still and it seems that the pain is coming from lower back. Which hopefully can be corrected when I get new seating for my Hoveround Mobility Chair. For dinner I wanted something fairly easy to prepare and light. So I went with a Wrapped Pita Bread Seasoned Tilapia w/ Baked Potato.

 

 

I had purchased a bag of frozen Tilapia from Walmart a while back. Their not real big fillets but they are just the right size for sandwiches. i seasoned them with just a shake of Sea Salt and rolled them in Zatarain’s Lemon Pepper Seasoning Mix. I pan fried them on medium heat in Canola Oil, about 4 minutes per side. I love using the Zatarain’s Seasoning Mix, always great flavor and crust. Instead of putting the fillet on a bun I used a Joseph’s Pita Bread which I’ve been using a lot lately instead of bread. Turned out delicious!

 

 

I also had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper along with some I Can’t Believe It’s Not Butter. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Joseph’s Flax, Oat Bran, and Whole Wheat Pita BreadJoseph’s Flax, Oat Bran, and Whole Wheat Pita Bread
Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.

 

Nutrition Facts
Serving Size 1 pita (28.3g)

Amount Per Serving
Calories from Fat 10 Calories 50

% Daily Values*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 5g

 

 

http://www.josephsbakery.com/p-10289-Flax-Variety-Pack-Flax-Pita-Bread-Mini-Flax-Pita-Bread-Flax-Lavash

Cast Iron Skillet Blackened Tilapia w/ Scalloped Potato Casserole, Sugar Snap Peas..

July 27, 2013 at 5:11 PM | Posted in Ball Park Smoked Turkey Franks, fish, Idahoan Potato Products, tilapia | Leave a comment
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Today’s Menu: Cast Iron Skillet Blackened Tilapia w/ Scalloped Potato Casserole, Sugar Snap Peas, and Whole Grain BreadCast Iron Skillet Blackened Tilapia 008

 

 
After a night and morning of heavy rains, the sun finally came out late afternoon. It’s no wonder the crops are doing so well, this is the first Summer in quite sometime we’ve had enough rain. Usually by now our lawns are brown and crops are struggling but this year everything is green! For dinner I prepared a Cast Iron Skillet Blackened Tilapia w/ Scalloped Potato Casserole, Sugar Snap Peas, and Whole Grain Bread.

 

 

Nothing better to cook in than a well seasoned Cast Iron Skillet. My Mom has three of them and all are older than me. i had the Tilapia frozen so I let it thaw overnight in the fridge. Rinsed the fillets off in water and patted dry with a paper towel. I seasoned them with a bit of Sea Salt and Ground Black Pepper. Then i melted a tablespoon of Blue Bonnet Light Stick Butter down and rubbed the two fillets down with it, covering both sides. I then covered them, both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillets for 3 minutes each side and it was fork tender and ready. As usual anything that you use Zatarain’s on it’s going to be good and this was no exception! I love the smokey and heated flavor the seasoning provides. The fillet just melted in my mouth. I could live on Fish and Seafood alone.

 

Cast Iron Skillet Blackened Tilapia 001

 

 

To go with my Blackened Tilapia I prepared a box of Idahoan Scalloped Potato Casserole. Another easy to prepare and delicious dish. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs. I also heated up a bag og of Walmart Marketside Sugar Snap Peas and a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Idahoan SCALLOPED HOMESTYLE CASSEROLEIdaho Scall

Product Description
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please.

Baking Instructions

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

 

 

http://www.idahoan.com/products/retail/scalloped-homestyle-casserole

 

Grilled Blackened Tilapia w/ Grilled Corn on the Cob and Grilled Potatoes

May 15, 2013 at 5:19 PM | Posted in fish, grilling, potatoes, tilapia, vegetables | 3 Comments
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Today’s Menu: Grilled Blackened Tilapia w/ Grilled Corn on the Cob and Grilled Potatoes

 

 

It was a little taste of Summer around here as it was 89 degrees today! After a couple of mornings in the low 30’s, wild weather! Speaking of taste in about 2 weeks it will be time for the areas largest food festival, The Taste of Cincinnati, more updates on that as it gets closer. For dinner it was a grill fest; Grilled Blackened Tilapia w/ Grilled Corn on the Cob and Grilled Potatoes. As good as this sounds, it tasted even better!

 

Yesterday I received my new Fish Basket I had ordered off Amazon and couldn’t wait to try it!Went to Kroger early this morning and Grilled Blackened Tilapia 001bought some Tilapia Fillets, Red Potatoes, and Corn on the Cob and Grill Fest was on! Along with the Tilapia I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s Blackened Seasoning. After firing the grill up on high I rinsed the Tilapia of and patted dry. Melted the 1 T butter in a microwave. About 15 seconds and brushed both sides of Tilapia with the melted butter. I coated both sides of the Tilapia with a generous amount of the rub. Then I got my Fish Basket out and sprayed it with Pam Grill Spray. Loaded the tilapia in the grill basket. If you’re using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures. Placed my Tilapia on preheated grill and closed the lid. Grilled for only 2 minutes and then flipped it and grilled another 2 minutes. Use a watch with a second-hand and do not over cook! The result some beautifully delicious Blackened Tilapia! You had the heat of the Blackened Seasoning and grilling it with the lid shut gave it a nice smoked taste also. It’s soooo good, you can have it with just the fillet or have a Blackened Tilapia Sandwich, either way your going to love it! This Blackened Tilapia would go great with some Black Beans and Rice or Cajun Rice.

 

To go with the Tilapia I grilled up some Grilled Potatoes and Grilled Corn on the Cob. For the Potatoes all I needed was the Red Potatoes, Extra Virgin Olive Oil, and McCormick Grinder Sea Salt and Black Peppercorn. Quarter the Potatoes and toss the potatoes with Olive Oil and add the Sea Salt, and pepper to your taste. I used a wire grilling basket for the Potatoes, I sprayed it with Pam with Olive Oil to prevent them from sticking. Then just roast them until golden brown, about 7 to 10 minutes. Then you have some fine tatters.

 

For the Corn on the Cob, I roasted a couple of ears of it. To prep I needed 2 ears of Corn, 2 tablespoons of softened Butter ( Blue Bonnet Light Butter), and Sea Salt and Black Peppercorn. Peel back the corn husks and remove the silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. 2 delicious grilled side dishes along with Grilled Blackened Tilapia, love that grill! For dessert later a Jello Sugarless Double Chocolate Pudding.

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