Tilapia
Although new to American fish markets, tilapia traces its
origins to the Nile River.
Rain Forest
Aquaculture Tilapia
Parmesan Sauté
1/2 cup grated
Parmesan cheese
2 teaspoons garlic powder
1/4 cup dried parsley flakes
2 tablespoons olive oil
1/4 cup butter†
2 tablespoons lemon juice
8-12 Rain Forest
Tilapia fillets*
Mix Parmesan, garlic powder and parsley flakes. Heat a
large sauté pan and add olive oil, butter and lemon. Sauté
fillets on medium-high heat 2-3 minutes per side, or until
white and flaky. Sprinkle cheese mixture on fillets and
sauté for another minute on each side. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
†May be replaced with olive oil as needed.
Mountain Stream Grilled
Teriyaki Tilapia
2 tablespoons dry mustard
1/2 cup soy sauce
1/2 cup dry sherry
11 cup chicken broth
2 tablespoons sugar
4 teaspoons cornstarch dissolved in
2 tablespoons water
8 8-ounce Mountain Stream Tilapia fillets*
2 tablespoons oil
1/2 cup chopped parsley
Mix mustard with just enough hot water to
make a paste; set aside. Combine soy sauce, sherry, chicken
broth and sugar in a saucepan and simmer over low heat.
Add cornstarch and cook, stirring constantly, until mixture
thickens. Set aside. Preheat barbecue to medium-high. Coat
fish with oil, place in a grilling basket and brush with about
4 tablespoons of glaze. Grill skinned side down 6-8 minutes,
basting with glaze. Mix remaining glaze with mustard and
spoon a little onto each fish. Garnish with parsley.
Makes 8 servings.
*Brands may vary by region; substitute a similar product.
RioMar Baked Tilapia
2 pounds 2- to 3-ounce RioMar tilapia fillets
11 tablespoon oil
11 tablespoon butter
1 lemon, juiced
Salt and pepper to taste
2 cups canned black-eyed peas, rinsed
1/4 pound chorizo (cooked),
cut in 1/2-inch slices
1 cup chicken broth
1 tablespoon butter
1/2 cup grated Parmesan cheese
Preheat oven to 350°F. Layer tilapia in baking dish, sprinkle
with oil, dot with butter, sprinkle with lemon juice, and
add salt and pepper. Bake 8-11 minutes, or until just
opaque. Combine peas, chorizo, chicken broth and butter
in a saucepan, bring to boil, and simmer 4-6 minutes. Add
Parmesan. Serve tilapia over peas. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
Flav-R-Pac Vegetable Medleys
Lovely Flav-R-Pac* vegetables • Try lemon zest-thyme,
should be simply sauced. mango-lime or basil butter.
• A quick glaze of olive oil, *Brands may vary by region;
substitute a similar product.
Dijon mustard, minced
garlic, salt and pepper
lends a tasty zing to
vegetable blends.
• Add a splash of soy
sauce, orange marmalade
and minced fresh ginger
while stir-frying.
• Toss pesto, a spritz of
lemon juice, fresh shaved
Parmesan cheese and
pine nuts into steamed or
sautéed vegetables.
PROGRESSIVE GARDEN PARTY
