I picked up some frozen Tilapia fillets from Trader Joe's and am in search of god recipes for making them!

Baked Tilapia

1 1/2 pounds tilapia fillets
1/4 cup celery -- chopped
1/4 cup onion -- chopped
1/4 cup sweet red pepper -- chopped
3 tablespoons butter or margarine
3 tablespoons flour
Salt and pepper to taste
1 teaspoon fresh or dried tarragon
1 teaspoon fresh basil
1/4 cup milk
1 cup Mozzarella cheese -- shredded

In a medium skillet, saute the celery, onions and sweet red pepper in butter or margarine until tender. Add the flour, salt, pepper, tarragon, basil and milk; mix well. Cook for 1 minute, stirring constantly until thickened. Add the cheese and stir until melted. Do not boil.

Rinse the tilapia fillets in cold water and drain thoroughly. Place the fish in a 12 X 8-inch baking dish; spoon the sauce evenly over the fish. Bake at 425º for 8 to 10 minutes or until the fish flakes easily when tested with a fork.

BAKED TILAPIA IN PARCHMENT

2 fish fillets
2 sheets vegetable parchment paper (can often get it at the fishmonger's)
Olive oil
4 (4 to 5) sun-dried tomatoes
2 teaspoons garlic and/or scallions
Fresh ginger, optional
Salt & pepper

1. Preheat oven to 425ºF. Put the dried tomatoes in very hot water.

2. Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Spread a little oil (1-2 teaspoons) on one side, near the crease, in a spot big enough to cover the fish. Place one fillet on this spot of olive oil.

3. Chop up the scallions very fine and put about 1 tablespoon on the fish (or about one clove of garlic finely chopped). Coarsely chop the tomatoes and put about 2 tomatoes on the fillet. Sprinkle with salt and pepper. If you have some ginger, chop it up and sprinkle about 1/2 teaspoon on the fillet.

4. Now comes the only hard part: closing the parchment. Fold it up and around the fish, crimping along the edge. It's not too bad. Place on the cookie sheet when done. Repeat for other fillet/s.

5. Place cookie sheet/s in the oven and cook for about 10-12 minutes, or until the parchment is golden brown. When you open them up, remember, they've been steaming inside, so watch your hands.

Tilapia Fillets with Normandy Sauce


FISH
4 7-ounce tilapia fillets
Melted butter
Oil for greasing fish basket
1 apple -- cored and sliced for garnish

SAUCE
5 tablespoons butter
1 small onion -- sliced thin
2 large apples -- cored and sliced thin
1/2 cup apple cider or apple juice
Salt and white pepper to taste
1 cup heavy cream

Sauce: Melt butter in saucepan. Saute onion till it is tender. Add the sliced apples and cook for 1 minute, stirring occasionally. Blend in the cider. Add salt and pepper to taste. Cook until mixture is reduced by half. Stir in cream and simmer until sauce is warm. Remove from heat and reheat when ready to serve.

Tilapia: Brush tilapia fillets with melted butter and arrange in a prepared double-hinged fish basket. Secure basket and cook fillets about 3-4 minutes. Continue grilling 2-3 minutes, depending on thickness of fish, until tilapi begins to flake when tested with a fork. Arrange fillets on individual plates and drizzle sauce around fish. Garnish with sliced apple.

Tilapia Malawi Style



Clean a fresh Tilapia, split it open, make fine cuts on the fish, and apply a mixture of salt, very hot chili powder, lemon and barbecue. Or run a piece of stick through and place near fire and cook. Very delicious.