Need recipes for cod and tilapia!

Ronni

Ronni

Well-known Member
Location
Nashville TN
I scored both cod and tilapia today, but I’m not a good fish cook so please share your recipes for both!!
I don’t want to freeze them so I’d like to cook the tilapia tomorrow and the cod the next day!! Or even better cook and freeze one of them so I’m not having fish two days I a row!
Anyone?
 

Tilapia is kind of a tasteless fish & using butter of any kind of oil just makes them soggy. My preference is to bake them with either a cajun spice or Greek spice. The picture in post #4 that Becky poste looks like they would be good.

As for the cod. Not knowing if you got thicker filets or thinner makes a difference in what to suggest. If the cod is dry or moist also makes a difference. Describe the cod. I won't be signed in until tomorrow so I hope other have some suggestions
 
@Becky1951. This. A little is better than too much. The green leaf seasons can be used heavily or sparingly without detriment. Add salt last and after cooking.

Tilapia- lightly season (no salt) with green herbs (tarragon, basil, dill, paprika sweet or smoked, sage,
onion powder, garlic, etc), ground pepper, lemon juice. Just before cooking, lightly oil. Pan fry medium or bake ( Tilapia will be fairly quick with thin fillets). Scallion and garlic sauted just before cooking fish. Seasoned Breading may be used. Cook carefully. A slight under cook is better than over cook. Because tilapia is a fresh water, bottom feeder, there is definite earthy flavor that you may mask with the seasonings.

Cod fillets are thicker and will take a longer bast and cooking. I don't use any breading since the flesh is deliciously tender and mild. Cook carefully and know that a thick fillet will cook even when off the heat.
Season similarly. Add salt sparingly at serving. Lemon juice adds to the flavor profile at then tail end of cooking.

Sometimes I used bottled salad dressing (any) in a light bast and skip everything else. Cook normally.
 
I won't touch tilapia. I also try to stay away from all farmed fish, especially those from southeast Asia, specifically at or near the Mekong Delta.

Cod is nice baked with lemon and butter, or pan fried gently with lots of onions, but it flakes easily. Cod makes a nice chowder, too. Cod is one of my favorites, but I treat it very simply.
 
The cod turned out fantastic!

Dipped in an egg wash then dredged in a combo of panko bread crumbs, pepper, grated and shredded parmesan cheese with just a hint of salt, fried up in a cast iron pan heated with EEVO not quite to the smoking point. Flipped once after 3 minutes, scooped out after another two.

Served with garlic lemon broccolini and MAN was it a good dinner!! Wish I’d thought to take a picture!!
 

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