Tilapia fillets

Tilapia fish is an inhabitant of subtropical waters in the United States, Latin America and Southeast Asia. Previously, this fish was considered a real delicacy, and today it can be found on almost every table. Tilapia is distinguished by a small, short body, flattened laterally, large eyes and a rather large head.

Tilapia fillets are distinguished by dense flesh and not too strong "fish" aroma. The flesh of the fish contains a little fat, and, therefore, the low calorie content of tilapia fillet makes it a dietary product. It can be safely consumed by following a diet, or adhering to a proper diet. In addition, tilapia fillet is great for children's diets.

Tilapia fillet rightly enjoys a well-deserved love among culinary experts around the world. There is nothing strange about this: the fillet of this fish does not contain dangerous and unpleasant small bones, so they cook it in a variety of ways - cook, fry, bake. Tilapia fish is not high in fat content - its fillet is considered dietary. In addition, the distinctive feature of tilapia fillet - its neutral taste - is well shaded by various sauces, including those prepared using wine.

Tilapia fillets combine wonderfully with white wine, as well as lime or lemon juice. Dishes from these fish, seasoned with such fragrant seasonings as curry, ginger, chilli or black peas, and pen onions, are especially good. The calorie content of tilapia fillet per hundred grams is approximately 96 kcal.

Tilapia fillet is most often fried in vegetable oil, having previously rolled it in crumbs or wheat flour, to which grated parmesan cheese, dried greens or ground spices are added. It is recommended to deep fry tilapia fillet dipped in sesame - this is how the fish turns out to be unusually juicy and tender.

In addition, delicate tilapia fillets, completely devoid of bones, are often rolled into a roll, and spinach leaves, asparagus or champignons are used for filling. In order to keep the shape of the rolls during cooking, the fillet is chipped with toothpicks and then fried or baked.

It is ideal to cook fish meatballs and cutlets from tilapia fillet, for which you can make mince in a blender, and wrap boiled rice, cauliflower, potatoes or fried leeks in it as a filling. To give the cutlets more juiciness, you can put a small piece of butter inside each.

During baking or frying, you should not forget that tilapia has very little fat of its own, and therefore, when cooking, it is recommended to add some liquid (wine or water) to avoid drying out of the fish.