Tilapia goes well with many vegetables, spices and sauces with a firm, white flesh and mild flavor. This farmed fish is usually sold as frozen, boned, peeled fillets. Frozen fillets do not absorb the taste of marinades and shrimps as well as thawed fillets, but they can still be cooked well.
Credit Cards: rez-art / iStock / GettyImages Pan Tilapia with Asian Pumpkins and French Fries
Defrost the frozen fillets
To thaw the tilapia fillets safely, place them in a bowl, cover them and refrigerate overnight. If you do not have time, put the fillets in plastic zip bags and put the bag in a bowl of cold water. (Do not use hot water as this will create a bacteria-friendly environment.) You can also thaw the fillets by defrosting them in the microwave.
The cooking of thawed fillets
You can bake, bake or fry fried tulips in a hot pan (the hotter the pan, the cooler the fish). Dried fillets can be marinated before cooking or seasoned. Put the fillets together with the marinade in a sealed plastic bag or rub and let them rest in the refrigerator for 20 minutes to an hour. A marinade penetrates the meat faster than a dry grater.
Cooking frozen fillets
If you do not have time to thaw, you can remove the dough, steam, bake, roast or grill fillets. They cannot be marinated before cooking, but you can always add a spicy sauce during or after cooking. First, rinse under running water to remove frost, then dry. Boil the fillets until they are done – the meat should be firm but not hard and should be easily peeled with a fork.
Cool fresh fillets
To freeze fresh fillets, dip the wrapper dry and wrap it in a plastic wrap or place in a heavy freezer bag. If using a plastic wrap, wrap the fillets either once or in pairs in a double layer. Freeze them in small batches, as they cannot be frozen after thawing and can break if you cannot use them all at once. Make sure that the plastic wrap or freezer bag touches the fillets directly and without air bubbles, which can lead to oxidation. An airtight seal also minimizes the risk of freezing burns. Fish can usually be frozen for at least two to three months, and longer if well packaged and stored in a very cold freezer.