Dijon Almond Crusted Tilapia - Almond Crusted Tilapia Recipe (2024)

FAQs

Should you rinse tilapia before cooking? ›

As with all fresh fish, it is important to clean tilapia thoroughly prior to cooking. Rinse the tilapia off in cold water and hold it by the tail on a flat surface, like a cutting board. Hold a knife or spoon with your other hand and scrape it from the tail toward the head to remove the scales.

Place fillets in milk and soak for 30 to 60 minutes in refrigerator. Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well. When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.

Don't Thaw Your Frozen Tilapia Fillets

Low water and fat content is a hallmark of tilapia. Because of this quality, tilapia doesn't render out excess moisture as it cooks, which in other, fattier fish, can result in oversaturation and leave your fillets soggy and mushy – not appetizing at all.

If you are baking thin fish fillets, you do not have to thaw them, but you will need to adjust the cooking time.

Remove the scales from fish if a recipe calls for it, but leave your fish unrinsed to prevent your kitchen from becoming a breeding ground for germs.

A 15-minute salting period, which we usually use only with meat and fattier fish such as salmon, bolsters tilapia's mild flavor and keeps the fish moist as it cooks.

While almond milk doesn't contain casein — the protein in real milk that eliminates the fish odor — Stewart says it still works. And if it doesn't work for you, you can always try soaking the fish in lemon juice and water, which is supposed to reduce the odor as well.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white.

Why does tilapia have a weird taste? ›

Off-flavour in cultured tilapia is caused by micro-organisms in the water, such as algae and bacteria, which causes the fish to have an earthy-musty, metallic, sweet-sweet or muddy taste.

Give your frozen fish a quick rinse and thorough drying

This will remove the thin layer of ice crystals on the outside of the filet that would otherwise prevent the outside from browning. Once you rinse them, make sure to thoroughly dry them with a paper towel to remove any excess moisture.

Soaking fish in brine or water before cooking to remove any muddy taste is not necessary. We prefer never to wash or soak whole or filleted fish in water or any other solution (except a marinade) before cooking as it affects the texture, and ultimately, the flavour of the fish.

Most fish live either in freshwater or saltwater, but others, including tilapia, have the remarkable ability to physiologically adjust to varying salinity levels — a trait that may be critically important as climate change begins to alter the salinity of ocean and coastal waters as well as the water in desert lakes and ...