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Article: Home Plates: Tilapia goes spicy
- Article from:
- Oakland Tribune
- Article date:
- August 26, 2009
- Author:
CopyrightCopyright 2009 Oakland Tribune. Provided by ProQuest LLC. (Hide copyright information)
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I find tilapia so mild that it's essentially flavorless. But
that's not necessarily a bad thing. The fish provides the perfect
vehicle for stronger flavors, such as the barbecue sauce John Jordan
of Mountain View slathers on the fillets or the cilantro-chipotle
sauce recipe Kim Shakeri found in Gourmet magazine.
Having a couple of flavorful tilapia recipes in your repertoire
is a good idea. The fish is both relatively easy on your wallet and
sustainable. U.S.-farmed tilapia makes the best choices list on the
Monterey Bay Aquarium's Seafood Watch guide, which offers consumers
up-to-date information about the sustainability of seafood.
But whenever I see tilapia in the market, I can't quite ...