First time cooking Talapia on the egg

iamdanwilliamson

Going to cook some Talapia filets tonight with some Steak, this will be the first time I have tried to cook this type of fish. Anyone have any advice for me on temps etc. Is it okay to grill hot or is it a slower cook like chicken breats?

thanks in advance for any advice.

-Dan

BENTE

Here you go this sounds good::::


Tilapia, Orange/Cilantro Glaze, Chef Wil


Ingredients
8 pieces tilapia (6-8 oz each) skinless
18 oz orange marmalade (by weight)
1 can (6 oz) orange juice (unsweetened not concentrate)
1 bunch cilantro
3 jalapenos (seeded)
favorite seafood rub (optional)



Procedure
1 Blend all ingrediients together.
2 Season fish with your favorite rub or just salt and pepper. Rubs produce a nice crust.
3 Tilapia cooks pretty quickly. Cook for about 3 minutes per side at 375°F. Cook skin side first then flip and brush on glaze. Note, that this is skinless so cook the side that was closest to the skin first.
4 When done remove and drizzle a little more glaze when serving.


Servings: 1
Yield: 3 cups of glaze

Recipe Type
Main Dish, Seafood

Recipe Source
Author: Chef Wil

Source: BGE Forum, Chef Wil, 01/05/04

Haggis

We often do talapia similar to blackened catfish - using Chef Prudhomme's blackening seasoning and a cast iron skillet. Basically washed with melted butter and seasoned, then sprinkled with panko before putting on the hot skillet. We don't try to blacken it though - I keep the temps in the 500 range.

And I think Chris (Nature Boy) has a recipe for talapia on the Dizzy Pig website.

Slotmercenary

Tilapia is one of those things that will taste like whatever you put on it. i usually do mine dusted with Old Bay and blackened in a cast iron skillet on the egg. they will cook quick so watch them and don't overcook them cause they dry out pretty quick