March 15, 2010
I may have more to write about this later, but here’s a tilapia dish I put together last week, based on this recipe. The tilapia sits on a bed of pineapple, beans and rice - delicious. The key is to make the rice with chicken stock, which makes all the difference as far as richness and flavor.
I learned a lot about how to cook a white fish such as tilapia, which I had never done before. The fish needs to be extremely flaky when you’re done - it should basically fall apart. It’s not like salmon, where I’ve found you don’t need to get to that stage before it’s done(?).
Also, the recipe calls for the tilapia to be baked on top of the rice, but as far as I can tell, this didn’t add anything. Better to bake it separately, or perhaps even sort of poach it in the marinating liquid.