"tilapia" news and stories

Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub -- a familiar barbecuing technique that works just as well indoors. Here, we've paired the fish with the bright flavor of lemon and fresh spring asparagus. And with a prep time under 30 minutes, it's an ideal weeknight meal.

Get the recipe for Chili-Rubbed Tilapia with Asparagus and Lemon.

Consumers who net their seafood in the freezer section may be paying up to $23 a pound for ice, rather than on the shrimp, tilapia or scallops they believed they were purchasing, according to an investigation by the National Conference on Weights and Measures, which tested samples from 17-states, including Florida, California, New York, Wisconsin and North Carolina.

Lisa Weddig, director of regulatory and technical affairs for the National Fisheries Institute, which prompted the four-week investigation, says the ice glaze that's applied to seafood is done to seal in moisture and prevent freezer burn. "But it cannot be included as the weight of the product," she says. Seafood packers who do so are violating packaging and labeling laws.

Over 21,000 packages of seafood were removed for incorrect package weights during the month-long investigation which began at the end of January. In some cases, inspectors found that ice made up to 40 percent of the product's weight. Judy Cardin, Weights and Measures Chief for the Wisconsin Department of Agriculture, Trade and Consumer Protection, noted that most of the states which spot-checked products reported significant overcharges because of incorrect package weight.

Nothing on this plate is intensely complicated to make, yet everything has wonderfully layered and nuanced flavors. Soy-maple glaze gives a salty-sweet boost to mild tilapia, and a side of udon noodles keep the Asian riff going, especially when tossed with a spicy yuzu dressing. (Yuzu is a tangy, aromatic Japanese citrus fruit; you don't often see it fresh here in the U.S., but you can buy the bottled juice in Asian markets and some health food stores.)

The author used a recipe from Gourmet as his creative springboard but didn't worry about following the instructions to the letter. We encourage you to follow his lead whenever you encounter an interesting recipe: Play with flavor combinations, swap out ingredients, change the cooking method, experiment and explore. Make it your own.

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Strawberry and raspberry fool. Photo: kimberlykv/Flickr

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I have a weakness for great gourmet oils, vinegars, and spices. This makes every trip to my favorite foodie store that specializes in these three things divine torture, and an exercise in failing restraint. I try a million different flavors, and I have even been known to finish off a small cup of vinegar like a shot. I go into a foodie haze and I can't be stopped.

Last week, I met up with a friend to go to that sinisterly tasty place and made a new discovery: Halen Mon Sea Salt with Taha Vanilla, which merges sea salt from Wales with Tahitian vanilla. (Details) It's delicious -- and I say this as someone who steers clear of flavored salts. The mixture offers the sharpness of the salt with the sweetness of super-tasty vanilla. I couldn't help but buy some.