Posted by: Daryl & Wendy Ashby | April 11, 2011

Tilapia Anyone ?

Do you like Tilapia?  Do you know what it is?

If not (on both counts), you may not be alone, but millions of Canadians and Americans do (on both counts again). 

It has become one of the most widely consumed fish in the world.  It is tasty, inexpensive, very high in protein, easily raised and prolific.  It also has a long history of popularity and maybe even played a miraculous role in the ministry of Jesus of Nazareth.

Some legends call Tilapia, “St. Peter’s fish” and identify it with the fish containing a coin in its mouth that Peter caught in the Lake of Galilee at Jesus instruction.  It is even possible Tilapia was the fish Jesus used to feed the 5,000 (both stories are told in Matthew’s Gospel in the New Testament).

Regardless of the alleged connection to Jesus, my youngest daughter prepares Tilapia for her family and as yet, everyone seems to enjoy it. With that in mind, she thought I would share her homemade sauce that she uses for tilapia:
 
First you are going to need a medium-sized bowl, 2 lemons, chop up 2 lengths of chives, add 1 tbsp of dill, 1/2 cup of chicken broth, 250 ml of cream (hummmmm yummmy), 2 minced cloves of garlic (definitely not good for a first date), 1 tsp of honey mustard, 6 tbsp of milk, 2 bay leafs, a pinch or two of garlic powder, add salt and pepper till it passes your taste test, then add 1 tsp of thyme, 1/4 tsp of sugar, 3 tbsp of flour, 1 tsp of parmesan (yummy again), 1 tsp of cooking wine goes in the bowl (while one crystal goblet of table wine says hello to your gizzard). To finish the mixture off just right, add 2 tbsp of sour cream (or go wild if you feel daring).

It is all very quick to make.  Heat it just enough to allow the aroma to fill the room and then dribble it all over the cooked fish. You can go Deep South on this and serve it with colard greens or bok choy or gui lang, saute with butter (or margarine) with yet more salt and pepper dashed across to your liking.
 
She states it is incredibly tasty. I actually ate Tilipia while I was in Kenya Sept 2 – 11, 2001.

Yep you got that date right. All across the top of the Nairobi morning paper, was written, “US at War” in bold two-inch letters. Needless to say my cousin and I made straight for the airport and caught the first flight we could to London, England. There we sat for far too many days until the western airports opened once again.

And just for a wee bit of family history, my cousin owns a commercial Tilapia farm in Kenya where he raises and sells (amongst other things) over a million fish each month. No small feat for a boy from Oklahoma City.

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