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Cooking Tilapia I'm fascinated by tilapia. This fresh-water fish--a type of cichlid--could hold the answer to the protein needs of undernourished people around the world. But at the same time, its introduction to regions far outside its native Africa have environmentalists worried about its impact on native species of fish and other animals. Tilapia grow fast, and they grow large. They're also omniverous--they'll eat almost anything small enough to get their mouths around. It's no wonder that huge tilapia farms have sprung up throughout Southeast Asia and are beginning to appear in other parts of the world. The fact I find most interesting about tilapia is how, in some countries, farmers will put the fish out in their rice fields when they plant their rice. Then, by the time the rice is ready for harvest, the tilapia will have grown large enough to eat. Tilapia is exciting and controversial at the same time, no doubt about it. If you would like to see what all the fuss is about, you can start by picking up some tilapia fillets from your closest wholesale club and cooking them tonight. You can cook tilapia in most of the ways that you cook other types of fish. Here's an easy breaded tilapia recipe to get you started: 1. Rinse tilapia fillets (one per
person) under cold running water, and drain. Want to get fancier? Try this tilapia
recipe: Directions |