Tilapia on Trial
Combining Fish Friday with next week's National Seafood Week, we thought we'd focus on the increasingly popular fish - Tilapia.Tilapia is a mild flavoured fish with firm flesh, widely sold as fillets, ready to go, for simple home cooking.
Tilapia Tortillas
Cut your Tilapia fillets into smaller 'goujons', paint them with Stokes Chipotle Ketchup and a good few twists of pepper.
Leave them for a few minutes while you make a salsa of chopped: avocado, tomatoes, red onion and greens such as pea shoots. Stir in 2 tbsp of olive oil, 1 tsp of Stokes Mint Sauce (for a sweet minty twist) and set aside.
Fry the fish in hot oil for just 2 minutes each side and build your whole-wheat tortillas ... spread with Stokes Garlic (or Real) Mayonnaise, add the blackened strips of smoky Tilapia and spoon on the avocado salsa. Quick, healthy, fun, delicious.
Globally farmed, it is a lean source of protein that's also high in several healthy vitamins and minerals.
'GrownUp', an urban farm in Becton, London, farms Tilapia and uses it's 'waste' (No 2's) to fertilise their adjoined aquaponic micro-greens, farmed for London's huge culinary demands.
Simply cook the linguine to the packet's instructions and gently fry the Tilapia fillets in a little oil (it grills well too).
Now, mix 4 tbsp of Stokes Real Mayonnaise with 1 tbsp of our Cider & Horseradish Wholemeal Mustard.
Dress the pasta with olive oil and some of the Mustard Mayonnaise, leaving a spoonful or two to dress the fish.
For the Tilapia: break an egg onto a plate and whisk in 1 tsp of Stokes Classic English Mustard. On another plate, mix some dried thyme and seasoning into 2 tbsp of flour. Now dunk, dust and fry the fish.
For the Pepper Sauce: cut 3 sweet pointed red peppers in half lengthways, drizzle them with oil and pop them in the oven to roast for 20 minutes. Meanwhile skin half a dozen cherry tomatoes by pricking the skin and covering with boiling water for 3 minutes.
Scrape the blackened skin off the peppers and put them in a bowl with the tomatoes, 1 tsp of dried mixed Italian herbs and 3 tbsp of Stokes Bloody Mary Ketchup. Blitz with a hand blender, season and spoon over the fish.
This is an indoor, Autumn BBQ-flavoured fish dish with a delicious dressing combo.
This couldn't be simpler. First, brush a little (it doesn't take much to add the flavour we need) Stokes Original BBQ Sauce over just one side of the fish and this time, we'll grill it for just 3 minutes or so each side.
To balance the sweeter smoky flavours of the fish, the dressing needs to be quite sharp.
So, in a bowl mix 4 or 5 tsp of our amazingly smooth Tartare Sauce with 1 or 2 tsp of Stokes Mustard & Dill Sauce and the zest and juice of half a lemon.
The gentle 'gravadlax' flavours of the Mustard & Dill Sauce ease into the smooth creamy Tartare Sauce, jam-packed with coarsely-chopped gherkins and capers.
Tilapia ... Farmed Ethically
- Flavoured Deliciously
We only do delicious - HERE
More foodie thoughts for the week:
Curries Galore -
from Bangladesh to Birmingham, we look at the origins and developments of the Great British Curry - here.
Dip, Spread, Cook -
take a look at these true taste-busters with tasty tips to use them with, or as an ingredient in great food. Be different - here.
In the Mooood for Food ?
the animals seem to have taken over as Ned here is always in the moood and Marvin (the cat) selects his favourite Mayo - here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
01394 462150
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