Tilapia is one of my favorite fish to eat.
At my fish monger, I can get tilapia fillets that have been lightly breaded with crushed tortillas, minced chipotle pepper and lime. You bake them for a very short time and serve them hot and, whether as a snack or an entree, they are a treat.
Tilapia is one of those mild white fishes that can be used in many recipes because they have no strong flavor of their own and tend to take on the nuances of the ingredients you pair them with.
Several species of tilapia and their hybrids of Oreochromis are the second most important group of farm-raised fish in the world, according to the American Tilapia Association. The ATA says that tilapia farming and consumption are rapidly increasing in the United States, and it is now the fifth most popular seafood consumed here.
One producer of the fish is Regal Springs Tilapia which says it uses ecofriendly and nonpolluting farming and processing methods.
Regal Springs started as a small company in the early 1990s using ancient spring waters in Central Java, Indonesia, and grew to be the largest producer and importer of tilapia fillets to the United States, with 5,000 employees and production sites across northwest Honduras, Indonesia and Mexico.
The company is currently offering a tilapia recipe contest with a top prize of $5,000. Besides the cash, you could win a starring role on Regal’s Web site and in an Regal advertisement in Chef Magazine. Find more about the contest here
Besides the contest details, there is a number of recipes for tilapia dishes on the Web site.
Here’s one that sounded good to me.
Chili-rubbed Tilapia with Asparagus and Lemon
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound of Regal Springs tilapia,
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Directions
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
