Does anyone know any good tilapia recipes?

I like fresh tilapia but I've only prepared it fried. I would love to have it occasionally, but I am trying to limit my fried food intake. Please offer some flavorful ideas. I don't like my fish to taste too ';fishy';. Please offer detailed instructions.Does anyone know any good tilapia recipes?
I eat talapia all the time!





I don't eat a lot of fried stuff so here's what I do:





on a cookie sheet place a large piece of tin foil. Put the piece of fish in the middle and fold up the foil like a little boat. Squeeze fresh lemon juice..a little white wine...salt, pepper, cumin, emeril seasoning ...finish folding the foil to completly cover the fish so that none of the juices can leak out. stick in the oven at 350 for 20 min!





open the tin foil and you have a very low fat piece of fish to enjoy. I do the same thing with chicken and pork chops too (not the same seasonings..lol) it's easy clean up and no added oils to add fat to your meal...hope this was helpful...good luck!!Does anyone know any good tilapia recipes?
Drench in flour.





Deep fry it.





Add a salad containing , diced tomato, lime, salt and minced cherry peppers and cilantro.


Amazing





BP
tilapia on the grill


all you do is take your fresh tilapia and season each one with lemon pepper and a little garlic powder. and place each one in


a square piece of foil. then take a lemon cut it in half and squeeze


some juice on each piece of fish.then cut thin slices of lemon and put two on each piece of fish.then put two slices of butter on too.


wrap the foil around fish and place on the hot grill and after


25-30 min take off the grill open foil wrap and enjoy.


angel
try Paula Dean's website. She has great receipies for talapia
Chinese steaming method:





Cut scallions in lengths that match the width of your fish and lay these in a plate to act like an edble rack that keeps the fish above the surface of the plate. Save the green parts that are too flimsy to make a rack out of. If whole fish is what you have, then wash it out real well, using salt as an abrasive to clean it extra well. Rinse out excess salt, make diagonal slashes on each side of fish, lay it on the scallion rack in the plate. Slice or shred some ginger root and put it on top of the fish. Drizzle a SMALL amount of soy sauce on the fish.





Heat water in a pot to boil for the steaming. If you don't have a Chinese steamer, then you just need a rack that will hold your fish plate above the level of the water. You can make something like this out of some wide tin cans that other food came in. When the water is boiling, and not before, place the dish with the fish in it in the steamer tray/on the rack and cover the pot. It will be done in about 10 mins more or less depending on size of fish. While it is cooking, cut the green parts of the scallions into thin slices or shreds. Throw these on top of the fish a few minutes before it is done, so that they have time to wilt but not to lose their bright green color.





If the fish is too fishy, then it wasn't fresh enough to begin with. This method will not be able to conceal the fishiness, which is what all that breading and frying does.
Cajunized. Heat a iron skillet on High. Take your filet and dredge it in Paul Prudhomme's Louisiana Spice mix. Slap some butter in the skillet (yea, it'll smoke like crazy) and slap your filet in there. Three minutes on each side and serve with a baked potato.