Mizithra Tilapia Recipe
Mizithra is a traditional unpasteurized Greek cheese made from sheep and/or goat milk whey and some milk. Whey is the liquid that remains when milk has been curdled and strained. Mizithra cheese is creamy and granular and tastes a bit like ricotta salata. In Greece, fresh Mizithra is sometimes turned into a sour variant which is called xynomizithra.
- 4 ounces of dry spaghetti (+ water and salt)
- 8 tablespoons of olive oil
- 2 tilapia fillets
- 2 cups of cherry tomatoes
- 2 portobello mushroom caps
- 4 garlic cloves
- 3 teaspoons ground black pepper
- 1 lemon
- Romaine lettuce (roughly 1 cup when torn)
- 1 cup of grated Mizithra cheese
- Boil the spaghetti according to the instructions from the manufacturer.
- While the spaghetti is cooking, chop cherry tomatoes and Portobello mushroom, and mince the garlic.
- Heat up the olive oil in a skillet over medium strong heat.
- Place the tilapia fillets in the centre of the skillet och surround it by tomatoes and mushroom.
- Sprinkle minced garlic over the dish.
- Season the fish with black pepper.
- Squeeze out the juice from the lemon over the fish and place the remains of the lemon in the skillet.
- Cover the skillet and cook the fish for a few minutes before turning it.
- Cover the skillet again and continue to cook until the fish can be easily flaked with a fork.
- Drain the spaghetti when tender.
- Tear the romaine lettuce and toss the spaghetti with it.
- Serve the tilapia fillet over spaghetti with the vegetables and garnish with Mizithra cheese.
1. O. niloticus
2. O. aurea
3. O. mossambicus
4. O. urolepis hornorum
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