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Yield: N/A

Tilapia fillets

Salt and pepper
Combination of ¾ seasoned breadcrumbs with ¼ flour
Half unsalted butter, half vegetable oil just to cover the bottom of a skillet
Lemon wedges on the side

1. This fish is so mild – so tender – so wonderful, it really needs no embellishments. Lightly salt and pepper the fillets and dip them into seasoned breadcrumbs or flour. Heat butter and oil in a non-stick skillet. Cook the fish, uncovered, until browned on both sides. Serve with lemon wedges on the side. Accompany with quickly steamed fresh broccoli, spinach or cauliflower (Melt sharp Cheddar cheese, Mozzarella or Gorgonzola over the cauliflower for extra flavor). Serve freshly-baked French bread on the side.

Yield: 2 Servings

Grilled in a cast iron skillet
2 Tilapia fillets
Juice of ½ lemon
1 tablespoon unsalted butter, melted
Paul Prudhomme’s MAGIC Seasoning Blends, Blackened Redfish Magic®
Cast iron skillet
1 teaspoon chopped fresh oregano, or ½ teaspoon dried
1/8 teaspoon cumin powder
1 small onion, chopped fine
(Optional: 1 clove minced garlic)
14 ½ ounce can Del Monte® Stewed Tomatoes, Mexican Recipe
Red Bliss or white boiling potatoes

1. Squeeze lemon over fillets. Melt butter. Brush or dip the fillets with the melted butter. Sprinkle Paul Prudhomme’s seasoning all over.
2. Heat the skillet over an OUTSIDE grill. The hotter the grill, the better the results. Do not cook this recipe inside. This is very important because this cooking method produces intense smoke.
3. Cook over high heat for a short time on one side. Turn fillets and cook on the other side. Be careful not to burn. Serve with sauce on the side.
4. SAUCE: May be made in advance: Combine oregano, cumin, chopped onion and canned stewed tomatoes in a saucepan. Bring to a boil, stirring. Reduce heat to simmer and cook 15 minutes, or longer. Or, combine ingredients in a covered microwavable container. Microwave 1 minute on high. Stir. Microwave 1 minute longer for crunchy onions, 2 minutes for soft.
5. Boil small potatoes to accompany.

Yield: 4 Servings

4 Tilapia fillets

¼ teaspoon salt
2 tablespoons unsalted butter
1 teaspoon flour
½ teaspoon turmeric (spice dept)
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1 cup concentrated chicken broth
1 small fennel bulb, julienne into fine strips
1/3 cup heavy cream

1. Sprinkle the fillets with salt. Melt the butter in a skillet. Sauté quickly on both sides until brown but not overcooked. Remove the fillets from the pan to a warm platter.
2. Over low heat in the same skillet that the fish was cooked, stir in the flour. Add turmeric and tarragon. Add the chicken broth, a little at a time, stirring. Add the fennel strips and continue to cook until the sauce has thickened. Stir in the heavy cream. Spoon the sauce over the fillets and serve immediately.

Yield: 2 Servings

Quick, easy, crunchy and delicious!

2 Tilapia fillets
Salt to sprinkle
1 medium egg yolk
2 medium egg whites
½ cup Betty Crocker Potato Buds
¼ cup sliced almonds, slightly crushed
1/8 teaspoon white pepper
1/8 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon vegetable oil

1. Sprinkle fillets lightly with salt.
2. Beat the egg yolk and whites together. Dip the fillets in until very moist.
3. Place almonds in a small plastic bag and hit them to slightly crush. Combine them with the potato buds. Add white pepper and salt. Cover the fillets lavishly with the mixture.
4. Sauté the fillets over medium heat, covered until brown on one side. Remove cover. Turn fillets over and brown the other side, tossing in extra almond slices to brown.

Yield: 4 Servings

4 Tilapia fillets, sliced across into 1” rectangles

2 tablespoons Lawry’s®: Sesame Ginger Stir Fry Seasoning
1 tablespoon olive oil
½ sweet onion, minced
½ orange or yellow bell pepper, cut into thin strips
½ teaspoon minced fresh ginger
1 tablespoon sesame seeds, placed under the broiler until golden
1 pound can refried beans
1 teaspoon sesame oil
1 teaspoon Oyster sauce
½ sweet onion, minced
1 teaspoon minced ginger
1 clove garlic, minced
1 teaspoon Lawry’s® Sesame Ginger Stir Fry Seasoning sauce (bottle)

1. Slice fish into strips. Cover with Lawry’s sauce.
2. Cook onion, pepper and ginger over low heat until soft. Add fish and sauce. Cook quickly on both sides. Do not overcook. Sprinkle with toasted sesame seeds. Set on top of beans serve. Accompany with a green vegetable.
3. BEANS: Cook onion and ginger in sesame oil and oyster sauce until soft. Add garlic and cook over low heat 1 minute only. Stir in Lawry’s sauce. Stir in refried beans and cook, stirring, until very hot.

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