Tilapia (various species and hybrids of the genus Tilapia) originated from Mediterranean and African countries and has been successfully cultured throughout the world in temperate to tropical regions. Within the last few years, in the United States has exceeded freshwater trout. Tilapia is a hardy fish that will thrive in outdoor ponds or high-tech tank systems using several different filter types to cleanse and recycle water. The fish is fed high-quality, grain-based pellets to produce a mild flavored fillet. Florida has a wild fishery of tilapia found in Central Florida lakes and Tampa Bay's brackish water estuary that are sold in regional seafood retail shops as fresh, gutted fish.
Similar in appearance to bream, tilapia are produced with a wide range of skin colors, black to dark blue to brilliant golden red. Much of the tilapia production in the United States is sold to Asian buyers as a live product, which is generally harvested at 1 to 1 1/2 pounds.
Remember to purchase seafood last and keep it cold during the trip home.
Fish In A Flash
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4 tilapia fillets
6 tablespoons butter
salt and pepper, to taste
1/2 cup flour
1 tablespoon lemon juice
In a shallow dish, combine flour, salt and pepper. Season fish with salt.
In large skillet, melt butter over medium heat. Dredge fillets in seasoned flour on both sides and place fillets in skillet. Lower heat to medium low, cook for 2 minutes. Turn fillets and cook another 2 minutes. Add lemon juice to skillet. Transfer fillets to serving plate and carefully pour the sauce over the fillets. Sprinkle with parsley, salt and pepper. Serve immediately. Enjoy!
Note: Fish is cooked when it easily flakes with a fork.
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