FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

Next Recipe

YOU ARE HERE >>

 RECIPES

 Seafood RecipesFish Recipes pg 2TILAPIA Recipes >>>>>>> >  Steamed Tilapia Fillets >

 

food125x125B


 

 

..TILAPIA Recipes >>>>>>>.. ..Baked Tilapia Fillets with Lime Sauce.. ..Beer Battered Tilapia.. ..Captain's Choice Tilapia.. ..Grilled Tilapia.. ..Pan Fried Tilapia.. ..Pan Fried Tilapia with Lemon Caper Sauce.. ..Pecan Tilapia.. ..Steamed Tilapia Fillets.. ..Tilapia with Roasted Pepper Chipotle Rice.. ..Tilapia with Saffron Tomato Sauce.. ..Tilapia in Turmeric Sauce.. ..Tilapia with Warm Cherry Tomatoes & Olives.. ..Tilapia Wrapped In Banana Leaf.. ..Tilapia with Zucchini Relish.. ..Wine Poached Tilapia with Herb Sauce..

. Home . . Recipes . . About & Contact . . Links .

 

STEAMED TILAPIA FILLETS

Also see Article: Hot & Steamy

• Court-bouillon recipe below
• 1 lb. tilapia fillets
• Lemon juice as needed
• • Salt and pepper to taste
• Paprika to taste
• Couple sprigs of thyme and/or parsley


Bring the court-bouillon to a boil.

While it’s heating sprinkle the fish with some lemon juice and then salt, pepper and paprika.

Place the fish in the steamer, add the herbs on top, cover, and steam three to five minutes or until done.

Spoon some of the remaining court-bouillon over the fish as a sauce.

If you have room in the same pan, are using stackable steamers, or in another steamer, place some broccoli sprinkled with lemon, lemon-pepper seasoning, and salt for a tasty no-fat side dish.

COURT-BOUILLON


• 2 cups water
• 6 oz. white wine
• Juice of one lemon
• 1 onion, chopped
• 1 stick celery, chopped
• 2 garlic cloves, chopped
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• 2 bay leaves
• Fresh thyme
• Fresh parsley


Bring all of the ingredients to a boil; simmer for eight- to ten minutes and strain.

You can use the court-bouillon as poaching or steaming liquid for a wide variety of seafood, vegetables or chicken.
 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.