Nature Boy's Panko Crusted Tilapia

Unknown

I know a recipe for this has been posted, but I have searched, obviously in the wrong places. Would someone please re-post this or point me in the right direction? Thanks![p]Barbara

The Naked Whiz

<p />BBurd622,
Actually it is The Naked Whiz's Panko Encrusted Nature Boy Salmon, LOL! Here's a link:[p]TNW
[ul][li]Panko Encrusted Tilapia or Salmon[/ul]

egghead2004

mmmmmmmmmmmmmmmmmmmm
drool
mmmmmmmmmmmmmmmmmmmm

bburd

THANK YOU!!!!

J Appledog

BBurd622, Just what IS a tilapia? Having "grown up" (still working on that, actually) in South Florida I have seen a lot of junk fish being given fancy names, I wonder if this is another. JCA

Nature Boy

J Appledog,
It is a freshwater fish. Very mild, white, flaky. From what I understand, it is related to sunfish.....kinda like a tropical freshwater giant bluegill. They are popular and fairly inexpensive, and easily grown on farms, which is why you see so much of it. [p]I think it is a nice fish for folks that only like a very mild fish. Personally, it tastes a tad muddy to me.....hard to describe, but it can suffer from that that empty freshwater fish taste. Good fresh meat and the right kind of prep, and it can be excellent. But saltwater fish tastes better to me.[p]IMHO, FWIW!! Cheers
Chris

Unknown

Tilapia are mouthbrooding Cichlids, originally from Africa. Although not related, the closest "type" of North American fish in size, behavior, etc would be bass.[p]They have been raised (especially in Florida) for several years - they are pretty easy to cultivate, take crowding well, grow to sellable size quickly, etc...
They were originally marketed under multiple monikers, but Tilapia (the genus name) has finally stuck and they are pretty much available all over under that name.[p]- RocketMan (you'd never guess I'm a fish farmer, huh? <g>)