Family Meal - Tilapia

Eric_M_16062

Fire Roasted Tilapia / White Gazpacho / Pecan Gremolata / Chive Oil / Micro Cilantro.

First time I've worked with the fish; I did what I could to mellow the muddy flavour of the flesh, how do you serve it?

(Don't say fried)

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Comments

FrankM_3301

Nice looking plate! As for the fish...I avoid!

Tim_Sutherland_52834

Good farm raised can be less muddy in flavour, but I avoid Tilapia and catfish as it all tastes like dirt to me.

bkeene12

the muddy flavor comes from geosmin it's in the algae they eat. Soak it in buttermilk for an hour or so. Should help out. Cooks Illustrated did an article on it sometime ago

Eric_M_16062

I soaked these guys overnight, my worry after the fact was that the acid might cook the fish, hah. Turned out okay. I found the texture after cooking undesirable for the most part. This was my favourite application...Didn't mind it as much Raw.

Thanks for forwarding the article!

Brendan_Lee_56950

In the trash haha. I'm extremely sensitive to the muddy flavor, it's likely more of a mental thing at this point but I still avoid it at all costs.

Brendan_Lee_56950

I'm with you there.

bkeene12

I agree with the raw application- I like it in my ceviche dish.