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Recipe #303661
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Recipe #303580
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Recipe #303544
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Recipe #303515
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Recipe #303485
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Recipe #303382
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Recipe #303272
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Recipe #303095
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Recipe #303083
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Recipe #303079
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Recipe #302984
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(1 reviews) Posted by La Marz
Recipe #302914
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From: Chachi LuLu
On Friday, June 29, 2007
Due to the high price of local fish, I have been serving the family Tilapia from China (farm raised). Does anyone else think this is a problem and if you do, are you going to stop using it or do you think it is for shrimp and Basa and Catfish only?
By: ngibsonn
Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)
By: ~TigerJo~
By: Tish
By: Mary Scheffert
MaMa's Supper Club Tilapia Parmesan
By: Crabbycakes
Fish Tacos and Cilantro Coleslaw, 20 Minutes Max
By: fluffernutter
Baked Tilapia With Lots of Spice
By: ladypit
Review From: Vino p.o. prn
On May 14, 2008
RECIPE: Pan Sautéed Chilean Sea Bass
Wonderful and light!! I halved the recipe but added a lot more garlic and a lot less butter and olive oil. Served with some crusty bread and green beans. My 2 - 8 oz. servings of fish were done in the oven after less than 10 minutes on 400 and...
Review From: Vera Lynn
On May 14, 2008
RECIPE: Tuna Steak Marinade
I was looking for something light with a citrus flavor for my tuna steaks and this did the trick. Excellent flavor and I just loved the tarragon — an herb that is often overlooked. I served it with a Mango Risotto that I will have to post....
Review From: Sue L
On May 14, 2008
RECIPE: Tilapia al Ajillo (garlic tilapia)
We used this quick and easy recipe on some hoki fillets. The fish turned out nice and flaky, and the garlic was tasty. A squeeze of fresh lemon juice gave just the right touch. Thanks for the recipe! ~Sue
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