Sentences with phrase «as tilapia fish»

This symbiotic cultivation system relies on aquatic life, such as tilapia fish and yellow perch, to redistribute nutrients.

Not exact matches

This recipe would also be great using other types of fish, such as tilapia or halibut.

We also love it as a topping for our tilapia fish tacos.

I used tilapia fillets, but any small white fish such as herring, cod or something similar with mild flavour works great too.

Skip delicate, flaky fish like tilapia, cod, or flounder, and go with firmer - fleshed fish, such as salmon, tuna, or swordfish.

Jeffery Smith says, «to combat this lack of locally available seafood, Atlantic Seafood purchases fish — such as grouper, snapper, bass, whiting, flounder, trout, tilapia and shrimp — from international vendors in places like South America and China and ships it frozen up and down the East Coast.»

Beyond fish tacos, try spicy grilled shrimp (called camarones) or fish bakes — often light, white fishes, such as tilapia, served with tons of veggies and flavored with fruit salsas.

As for dinner, lots of fish — mostly salmon or tilapia, or halibut, with fresh vegetables, and soups in the winter.

3/4 to 1 pound fish fillets (thinner fillets such as dover sole, flounder or tilapia) 1 egg 1/2 to 3/4 cup flour of your choice (white rice flour, almond flour etc) Sea salt and pepper 1 - 2 tablespoons oil (butter or coconut oil)

If you do not have tilapia in your area, any mild white fish fillets would do such as flounder or snapper.

While I can substitute the fish all day long (not a Tilapia lover), is it okay to leave out the capers as well?

With its clean, mildly sweet taste, this salsa is the perfect side to accompany delicate fish like mahi - mahi, tilapia or dover sole, as well as grilled shellfish.

2 white fish fillets (such as tilapia or cod) ~ 1 pound 1 egg, beaten 1 1/4 cups panko heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 1 Tbsp vegetable oil

If your experience cooking fish so far in life has been traumatic — dry - as - a-dish-towel salmon, flavorless tilapia, burnt frozen fish sticks — this recipe is going to change everything.

As we all try to eat more healthfully and weave more fish recipes into our diets, salmon and tilapia and such are so much more common.

Tilapia isn't a fish I ever buy, but I would after trying this recipe as all three children tried and enjoyed it.

Based on analyses of scales from highly relevant species for aquaculture such as common carp (Cyprinus carpio), gilthead sea bream (Sparus aurata), sea bass (Dicentrarchus labrax), Mozambique tilapia (Oreochromis mossambicus), Atlantic salmon (Salmo salar), rainbow trout (Oncorhynchus mykiss) and pike perch (Stizostedion lucioperca) as well as from fish commonly used in experimental studies such as zebrafish (Danio rerio), it was found that glucocorticoids, especially cortisol, incorporate in fish scales over time.

Six cylindrical tanks ranging in size from 1,000 to 3,200 gallons (3,785 to 12,100 liters) line the north side of the building, each home to hundreds of edible fish such as bass or tilapia.

The first is non-native fish such as the common carp (Cyprinus carpio) and tilapia (Oreochromis niloticus).

Tilapia is a little fragile when cooked and it stuck to the block — it turned into a mess as all of the lightly salted exterior ended up staying on the block leaving us with pretty bland fish.

If no meat seems too restrictive for you, Dr. Fuhrman says you can have one serving of lean fish, such as sole or tilapia, per week.

Good sources include fish (such as salmon, tilapia and tuna), chicken, turkey, lean ground meats, whole eggs, cottage cheese, milk, yogurt (especially the Greek kind) and supplement powders such as whey and casein.

Examples of good sources are: whey protein powder, chicken and turkey breast (white meat only, no skin), egg whites, nonfat cheese, nonfat Greek - style yogurt, white tuna (canned in water), fish (such as cod, flounder, haddock, halibut, trout, tilapia, and shellfish,) and very lean selections of turkey bacon, Canadian bacon and luncheon meats.

Cold - water fatty fish, such as salmon, herring, tuna, and sardines, are much higher in omega 3 fatty acids than lower fat fish such as bass, tilapia, cod, and shellfish.

Choose a dinner of low - mercury fish and seafood, such as wild - caught salmon, tilapia, sole, and anchovies.

Next time you order tilapia in a restaurant (one of the greenest farmed fishes), you might be relieved to know that the skin is being reused as well.