Cooking Tilapia

Tilapia makes a great sustainable and delicious alternative to other white fish such as sea bass. Tilapia can be cooked whole or in fillets and is one of the most versatile fish there is. You can grill, pan fry, poach, bake or even BBQ tilapia – which is just one of the reasons why it is so popular.

We have a host of tasty recipes that are quick and easy to cook too, such as Grilled Tilapia with Saffron and Chive Sauce, which takes only a few minutes to prepare but looks and tastes great, or for a super fast supper try Tilapia with Coconut, Ginger and Chilli takes only 10 minutes to cook! Other recipes include Roasted Tilapia with Lime and Chilli Butter and Mint Baked Tilapia with Greek Salad – perfect for family suppers or entertaining friends alike.
Our recipes also include some developed for British tilapia by Lincolnshire chef Rachel Green.

Below are some simple cooking tips to help you get the most out of tilapia…

• Tilapia comes in a number of different sizes – the average tilapia fillet is 450g.
• Ask for your tilapia to be gutted and descaled at the counter – the fishmonger will do this for you.
• Make small slits in the flesh before marinating to allow the flavour to penetrate more easily.
• Serve brushed with butter and a squeeze of lemon or grill with herb and garlic butter – simple yet delicious.
• Fill the fish cavity with lemon wedges and herbs for extra flavour during cooking.
• Spread with pesto just before cooking for a Mediterranean flavour.
• Wrap in baking parchment parcels with a dash of white wine and shredded vegetables then bake.
• Marinate your tilapia with lemon, olive oil and herbs then cook it on the BBQ for a simple summer dish.
• Freeze fresh tilapia wrapped in plastic for up to four months (0°F / -18°C) to enjoy at a later date. Frozen tilapia should be thawed in the refrigerator, not at room temperature and never refreeze thawed tilapia.

We’d love to hear about your favourite recipe for British tilapia so be sure to send us a tweet or email and tell us your experience.