Tangy Tilapia Recipe
This pungent tilapia recipe derives its characteristic taste from flavoursome ingredients such as raspberry vinegar, fresh tarragon and Dijon mustard. Dijon mustard was invented by Dijon resident Jean Naigeon in 1856 when it substituted verjuice for vinegar when making his mustard. Today, Dijon mustard normally contains both white vine and burgundy whine. Dijon is the historical capital of the province of Burgundy in France. Dijon mustard is not covered by a Protected Designation of Origin or Protected Geographical Indication by the European Union, and you might therefore find Dijon mustard from other parts of the world in the grocery store even when shopping in Europe.
- 2 tablespoons of butter
- 1 tablespoon of butter
- 1 teaspoon raspberry vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons of honey
- 1 teaspoon of chopped fresh tarragon
- 3 teaspoons of lemon juice
- Salt and pepper to taste
- 1 pound of tilapia fillets
- Preheat the broiler of your oven.
- Place a sheet of aluminium foil on a baking sheet.
- Coat the aluminium sheet with 2 tablespoons of butter.
- Melt 1 tablespoon of butter.
- Whisk together the melted butter with raspberry vinegar, Dijon mustard, honey, tarragon and 1 (ONE) teaspoon of lemon juice in a bowl.
- Add salt and pepper to taste and set aside.
- Place the tilapia fillets on the buttered aluminium foil.
- Place the baking sheet with the fillets in the oven and broil for 3 minutes.
- Turn the fillets over and drizzle them with half of the Dijon mustard mixture.
- Return to the oven and broil for another 3 minutes.
- Turn the tilapia fillets over again and drizzle with the rest of the Dijon mustard mixture.
- Return to the oven once more and broil until the fish can be easily flaked with a fork. This will normally take around 2 minutes.
- Remove from the oven and sprinkle with the remaining 2 teaspoons of lemon juice before serving.
1. O. niloticus
2. O. aurea
3. O. mossambicus
4. O. urolepis hornorum
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