Backyard Aquaponics
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Sautéed Tilapia with White Wine & Lemon Sauce
You can use other white flesh fish as well.

Sautéed Tilapia

Serving Size : 4

1/2 Cup flour
3 tablespoons Meyers Lemon Olive Oil
4 Tilapia Fillets -- fresh
Kosher salt and pepper -- to taste
White Wine and Lemon Sauce (recipe follows)

Prep Work:

# Place flour in shallow baking dish or pie plate and set aside.
# Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes.
#

If you going to make the White Wine Sauce -- do it now while the fish is resting. (Follow the directions for the sauce)

Coat the Fish: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer.

Sauté the Fish: Heat 2 Tablespoons of the Meyer Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you'll have do add more oil and saute the fillets in batches.

Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets.

Transfer fillets onto plate and if you're using the sauce, pour it over now and serve.

NOTES : The sauce that compliments this dish is easy and taste great. The adults like the sauce but picky eating kids won't, so I serve the fish on each individual plate and serve the sauce on the side on the table.

White Wine and Lemon Sauce

1 tablespoon Meyer Lemon Olive Oil
1 shallot (other onion can be substituted in a pinch) -- roughly chopped
1/2 cup white wine
2 tablespoons butter
1 tablespoon fresh parsley
1/2 lemon

In a sauce pan, heat 1 tablespoon of the Meyers Lemon Olive Oil over medium heat

Sauté shallots until softened and beginning to color, about 1 1/2 minutes

Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot.

Whisk in butter and parsley -- and a squeeze of half a lemon

Set aside and keep warm until the fish is done.

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Crispy Fillet of Fish with Cream of Wheat Coating
Can cut portions into strips, like 'fish sticks' --


4 fillets of Tilapia or Flounder
1 cup cream of wheat -- not instant
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

olive oil

tartar sauce (optional)


Mix the cream of wheat with salt and peppers, place in a shallow dish (for coating fish)

Coat each fillet on both sides with cream of wheat mixture.

Cooking option 1: Pan-Fry fish in about 1/2 " of olive oil until cooked through and golden brown. (about 3 minutes on each side, depending on the thickness of the filet.)

Cooking option 2: Place coated files on Silpat, spray with olive oil and roast at 425 degrees until done (about 15 minutes, depending on the thickness of the filet.)

Serve warm with a dollop of tarter sauce on the side. Perfect served with rice pilaf or brown rice and string beans.

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TILAPIA Texas Style
# One fresh, cleaned, thin, Tilapia fillet per person
Dredge the fillet in a beaten egg, and coat with bread crumbs (both sides)
Season to taste. I like a little fresh ground pepper, maybe a bit of lemon. Flavored bread crumbs ie. Italian seasoning or garlic are fine. Choose what you like.
Lay the fillet flat, and place sliced or shredded Jarlsberg cheese over the top
Roll the fillet (like a swiss roll) with the cheese inside, and secure with a toothpick
Bake at 375 F for approximately 25 minutes Enjoy!

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Tilapia In Beer Batter

4-6 Tilapia fillets
Juice of ½ lemon
2 Tbls. chopped parsley
2 Tbls. cooking oil
salt and freshly ground pepper
Oil for deep frying

BEER BATTER
2 large egg yolks
½ cup beer
½ cup flour
½ tsp. salt
½ tsp baking powder

Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels. Makes 4 servings.

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Baked Tilapia with White Wine & Herbs


* 2 fresh Tilapia fillets, approximately 8-10oz each
* 150ml (1/4pint) medium white wine
* 1-2 cloves garlic, finely chopped
* 4 tablespoons freshly chopped mixed herbs
* 6 salad onions, diagonally sliced
* salt and freshly ground black pepper
* 1/2oz butter
* 1 teaspoon cornflour, blended with a little cold water
* 2 tablespoons creme fraiche

1. Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
2. Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish.
3. Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes.
4. Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.

Cooking Time: Approximately 35 minutes Serves: 2

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Broiled Tilapia with Sweet Potato Crust & Vanilla Cream Sauce


* Two 6 ounce tilapia fillets, seasoned

Filling

* 3 sweet potatoes, cooked and peeled (14 ounces after cooking)
* 3 teaspoons fresh lemon juice
* 4 teaspoons fresh orange juice
* 1 tablespoon unsalted butter
* 1 teaspoon salt
* 1/2 teaspoon minced ginger

Crust

* 3 graham crackers
* 1 cup roasted pecans
* 2 tablespoons melted butter

Sauce

* 5 tablespoons heavy cream
* 1 tablespoon pure vanilla extract
* 2 tablespoons fish stock, crab or shrimp stock, or water
* Pinch of seafood seasoning or Creole seasoning

1. Grind the sweet potatoes, juices, butter, salt and ginger together and set aside.
2. Grind the graham crackers, pecans and butter together.
3. Cover the fish with the sweet potato mixture, then sprinkle the pecan mixture over the sweet potato mixture.
4. Broil the fillets until golden brown, approximately 4 minutes.
5. In a 6 inch skillet, add the cream, vanilla, seafood stock (or water) and seasoning. Bring to a boil and cook for 45 seconds, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.
6. Pool the sauce on a plate, place the broiled fish fillet on top and serve.

Serves 2

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Raspberry Tilapia
40 minutes." Original recipe yield: 4 servings.


INGREDIENTS:

* 4 (4 ounce) fillets tilapia (bream)
* 1/4 cup olive oil
* 1/4 cup raspberry vinegar
* 1/4 cup honey
* 1 teaspoon yellow mustard
* 1/2 teaspoon dried dill weed

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.
2. In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
3. Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.
4. Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

Monya's Alcoholic Yabbies

First, boil up some yabbies in a pot of salted water for a couple of minutes- just enuf to make them easier to shell.

Then let them cool. While they are cooling, fry off some garlic and onion in a pan with some olive oil and butter (50/50) until the onion is golden brown and soft.

Peel the tails of the yabbies and add to the garlic, buttery oil and onion. If you like a bit of spice, add some sweet chilli sauce and some cracked black pepper, then add a very large splash of Galliano.

Make sure the final step is done quickly for 2 reasons: One, you don't want to overcook the yabbies and two, you don't want to cook off all the alcohol

Serve on a bed of jasmine rice.

Enjoy

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www.thefishfarm.com.au

Harvested some yabbies, so thought we would try out the previous recipe, only to find we had no garlic.

So here is today's recipe:

Loads of yabbies. We used about 3 kilos whole weight, less their shells and claws, use the tails only.

Chop up a cup of aquaponic spring onions and half a capsicum. Fry them off with a teaspoon of ginger. Add a slurp of sweet chilli sauce, a dash of fish sauce and a splash of soy, then add the yabbie tails (pre-cook them for 2 minutes from the boil). Finally, add two big handfulls of roughly chopped eastern bloc watercress. This is the key ingredient, really works well with the asian flavours. Cook until the cress is wilted then serve on a bed of rice. Wash down with a cold beer. We did Thank goodness it's a Thursday

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www.thefishfarm.com.au

Nice.....

Can you munch up the leftovers and use them for feed?

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Life on the road

cod food

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www.thefishfarm.com.au

Bit of work shelling those Stu. Looks and sounds lovely :-)

4.5 kilos all up. took us nearly 2 hours to cook, shell and eat the stirfry, leaving us enough tails for yabbie cocktails with AP lettuce for entree tonight, and 2 huge bowls full of claws.

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www.thefishfarm.com.au

Wowwww Monya..great effort.

Wipe the edges of the plate before taking photos for that cook book look next time.

lol I was thinking about how Hewie does that when I slopped it on the plate

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www.thefishfarm.com.au