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Ok APU,Time too send in your pics for the next POTM contest... Please email me at or please PM myself ...Depending on how many pics we get and the variety of species we will have several categories...Only 1 pic per member per species so you can send in 1 fish 1 cat 1 lizard just not 2 fish 2 get the idea!!...So send em in and lets make this a BIG ONE!!!... Cheers!!!...Metal Maniac and the APU Staff
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    Poached Tilapia with Salsa

    Metal Maniac
    Metal Maniac

    Male Number of posts : 2242
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    Registration date : 2009-03-05

    Poached Tilapia with Salsa Empty Poached Tilapia with Salsa

    Post by Metal Maniac on Wed 04 Jan 2012, 23:07

    Poached Tilapia with Salsa


    Rinse and then pat dry the tilapia fillets, then sprinkle them with salt and set aside.

    Heat the olive oil in a heavy pot that can fit the tilapia fillets over medium-high heat until a drop of water tossed into it boils away rapidly. If you have a kitchen thermometer you are looking for somewhere around 220 degrees.

    When the oil is hot, turn off the heat and slip the tilapia into the oil. Cover the pot and set aside.

    Make the salsa. Using rubber gloves if you want, remove the seeds and the pith from the habanero chile and chop it finely. If you want a milder salsa, use only half the habanero.

    Remove the skin and seeds from the cucumber and chop it into bite-sized pieces, about 1/2 to 1/4 inch.

    Peel the tangerines or oranges and remove any white pith you see. If you are using oranges, cut the segments in half.

    If you really want to get fancy, make "supremes" out of the fruit. This is optional, but it looks cool. Here's how: Slice the top and bottom off an orange, then slice the peel off, getting all the pith. You want to see the actual segments of the orange -- don't worry, you are supposed to be cutting into the fruit. Once this is done, hold the orange in your hand and carefully cut out each segment with a paring knife. You then have pretty segments with no skin or pith.

    Regardless of whether you "supreme" the citrus or not, mix the vinegar, citrus, cucumber, habanero, orange pepper, herbs, garlic and onion into a large bowl.

    Check the tilapia after 30 minutes. It should be done. Carefully lift out the fillets with a spatula and set them on a plate. Check to see if they're done by touching the thickest part of one with a fork: The meat should flake away easily.

    Add a little of the poaching oil to the salsa and serve the salsa alongside the tilapia. This dish goes well with simple white rice, tortillas or crusty bread

    Poached Tilapia with Salsa Dnr_fish_banz

    Poached Tilapia with Salsa 1893667bd2edba6m3

    Poached Tilapia with Salsa New_un11

      Current date/time is Wed 20 Nov 2019, 04:05