Fish consumption has been increasing constantly all over the world. Fishermen deplete, with their sonar-equipped boats oceans faster than they can replenish stocks naturally.
Now a new industry has developed to make up for the growing deficit between consumption and supply – pisciculture. Many western and some oriental countries have developed significant piscicultural enterprises fro local use and exports.
Tilapia, aka St. Peter’s fish, is the fifth largest farmed fish in the world. Egypt is the largest producer, followed by China.
Tilapia is cichild fish, of which there are 100 species that like warm water environments. Originally, tilapia was a small scale fishing source in Africa and the Levant, but now most commercially available tilapia is fared practically on every continent.
Tilapia consumes floating aquatic plants; algae and other undesirable submerged plants, and is inexpensive to farm.
The flesh is flakes when cooked, but is soft.
Tilapia fillets provide phosphorus, niacin (vitamin B 12) selenium, and potassium.
This popular and inexpensive fish is marketed gutted whole, or filleted and frozen.
Here is a recipe you might want to try. It is easy and fast.
Delicious mango-flavoured tilapia
Yield four portions
4 tilapia fillets of 150 grams each
2 tbsp olive oil
1 1é2 tbsp orange zest
1é4 cup unsweetened orange juice
Salt and pepper to taste
Crushed red pepper flakes to taste
1 ripe mango peeled, seeded, and diced
1 small red onion, minced
1 avocado peeled, pitted, diced
3 Roma tomatoes, peeled, seeded, diced
1 lime zested and juiced
1 jalapeno pepper seeded and minced
1é4 cup chopped cilantro 1 tbsp minced ginger
1 tsp kosher salt
Preheat oven to 200 C (400 F)
In a shallow dish combine orange juice, olive oil, orange zest, salt and pepper. Wash fillets and pat dry. Coat with seasoning and bake 10 – 12 minutes.
For the salsa: Combine all salsa ingredients. Blend well.
Nap fillets with salsa and serve with boiled Basmati rice enriched with butter and chopped flat leaf parsley