Every so often, frozen tilapia fillets will go on sale at Albertson’s so we pick up a whole bunch and keep ‘em handy in the freezer for whenever the mood hits us. They’re thin and easy to cook- you don’t even need to defrost them first. Just season them with salt and pepper, dust them in cornstarch, and pan fry them until they flake.
In this application, Annie also made a sweet-sour sauce with onions and bell peppers, ketchup, soy sauce and water. Garnish with some chopped green onions, and you’re good to go!
Aloha, Nate
One of the things I enjoyed growing up in Hawaii was “miso butterfish”. There’s some confusion over what exactly this “butterfish” is. But there’s no denying how yummy it is.
Marinate some seabass fillets in sake, mirin, and white miso for 3 days, turning each day to ensure even coating.
Broil until the top starts to turn nicely brown. Then turn the oven to 400*F for about 8 minutes. Remove and cool.
Over the three days marinating, that lovely miso flavor permeated the flesh of the seabass. Definitely have to do this again!
Aloha, Nate
Picked up a couple of these threadfin fish at the Asian grocery. Seasoned with salt and pepper, dusted with corn starch, and pan fried until golden brown and delicious. Splashed just a few drops of soy sauce to finish. This fish has nice, white flesh and few bones. The best part is the cheek meat.
Aloha, Nate
