Tilapia is a white fish with a mild flavor that soaks up the flavors of a marinade. Marinating adds flavor and moisture to meat and fish, regardless of the cooking method. A balance of flavors and a short soaking time produces the best results when marinating tilapia.
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Marinade Ingredients
Marinating allows you to experiment with flavor options when cooking fish. Citrus fruits pair well with tilapia and other mild fish. Lemon, orange or lime juice offers an acidic element to the marinade. Balance the flavor of the citrus with olive or canola oil. For additional flavor, add your favorite herbs and spices -- garlic, ginger, cayenne pepper, oregano, dill and cilantro -- to complement the other marinade ingredients. For a creamier marinade, use plain yogurt as the base for the flavorings. Other ingredient options include flavored vinegars, wine, soy sauce or salad dressings.
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Marinade Preparation
Use a few basic ingredients for the marinade to avoid too many competing flavors. Mix the ingredients in a plastic, glass or stainless steel bowl, testing the flavor as you go to determine the need for more ingredients. If you use ingredients like fresh herbs or chunks of vegetables, puree the mixture in a food processor along with the liquid ingredients to integrate the flavors.
Soaking Fish
Turn the tilapia over in the marinade so that all sides are covered with the flavoring. You don't need a huge amount of marinade, but you want enough so the fish is coated completely. Place the container of the marinating fish in the refrigerator to avoid spoiling. Soak the fish no longer than 30 minutes in the marinade liquids. Because of the mild flavor of tilapia, as few as 15 minutes is often enough to impart the flavor into the fish.
Preparing for Cooking
After marinating the tilapia for 15 to 30 minutes, remove the fish from the liquid. Time the process so you're ready to cook the tilapia right after pulling it from the marinade. For example, if you're grilling the fish, light the grill when you begin marinating the tilapia so the grill is hot enough. This maximizes the flavor and reduces the chances of the fish getting mushy. Throw out the leftover marinade you used with the raw fish. Make a fresh batch of marinade if you plan to brush more of the flavoring on during the cooking process.
REFERENCES & RESOURCES Grilling Companion: Grilled Cilantro Lime Fish Fillets Kathy Maister's Start Cooking: Marinating 101: An Introduction to Marinating Beef, Chicken and Fish Freshwater Fishing: Marinating Fish Is an Easy Way to Add Flavor Quick
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