[cook82]

Hey someone give me a good recipe for orange roughy or tilapia because i am sick of makeing the same ones over and over ( i only know a couple for fish)

[lil_big_junior]

i dont know hardly any for fish i prefer having it plain...so i just stick em on the george foreman with low fat butter...lol
u need compulut for this, im sure he has some recipes for tilapia up his sleeve...
sorry couldnt help bro

[Mr. Castro]

Make CEVICHE!!! It's mexican food, its also the best.

I forgot what type of fish it was but you get a certain fish soak it in lemon over night in the refrigerator but it has to be a raw fish. And around lunch time take it out then you can add a few vegetables and put chili and it takes awesome!! I love eating that stuff. You can also do it with shrimp, but i prefer fish

But if your white you probably won't like it because its raw.. Until you try it you'll change your mind. But if you dont like fish use shrimp, if you dont like shrimp use fish, if you dont like either then dont eat it

[compulut]

I'll step in here, if I may.

Ceviche rocks! It is well incorporated into Mexican cuisine, but is widely thought to have originated in Peru (or Chile - I can't remember)

It's super simple to make, but technically, it isn't raw fish. The fish is cooked chemically, instead of physically. Never exposed to heat, it's the citric acids in the marinade that 'denature' or cook the fish, and the end product actually looks 'cooked', not raw. (The fish will be opaque, not translucent.)

Part of the beauty of the dish, is that it isn't set in stone. For the most part, you use what you like, so long as the acid content in the marinade is high enough, and the volume large enough to finish all of the fish.

I use:

SeaBass (Chilean)
Shrimp (peeled & deveined (both veins))
Scallops (I use the small ones, but you can use bay or sea scallps)

Juice of several lemons or limes (or any citrus fruit or any combination)
Chopped Jalepenos
Chopped red onions
Chopped fresh cilantro
Chopped pimentos

When you buy the fish, ask the marketeer to let you smell it. It should not smell fishy at all, but rather salty, or like the sea. If it smells fishy, pass on it and go to another fish market - this goes for all fish, but especially when preparing fish that doesn't get exposed to heat.

Cut the fish, shrimp & scallops into like sizes - chunks about the size of a measuring teaspoon. Rince and set in strainer to dry while you compile the marinade.

Juice the fruit, chop the herbs, onions & jalepenos. Pimentos should already be chopped, but if they are not, do those as well. If you don't like your foods 'hot' from jalepenos, remove the seeds (wearing latex gloves) before chopping them, or buy pickled jalepenos (but still seed them first.

Mix all ingredients in a quart or gallon zip-loc bag, shake around to mix them up and 'marinate' in the bag, sitting in a bowl, in the fridge for at least 2 hours. Shake and turn the bag every 30 minutes or so, to ensure that the juices get mixed around real well. You want to marinate, until the inside of one of the pieces of fish is no longer translucent when sliced in half. This may take closer to 6 hours, but still - check it every 30 minutes. Once the larger pieces are done, the whole batch is done.

You should serve it immediately, but if the timing is not right, strain off the marinade, as much as possible, reserving for service, and store the fish in a zip-loc until ready to serve. Pour the marinade over the fish again when you serve. (If the fish continues to sit in the marinade past the time of doneness, it will actually over-cook and become tough.)

This is wonderfull served as a first course, or a main course - Either on it's own, or over leafy greens. It should be eaten or tossed within 24 hours of completion of the marination process.