Spice up healthy tilapia with colorful tomoatoes

Tilapia is a flavorful white fish found in the fresh seafood section of most grocery stores. According to Monterey Bay Aquarium Seafood Watch, Tilapia farmed in the U.S. or from Central or South America are the most environmentally-friendly choices.

Tilapia is the fifth most important fish in fish farming, with production reaching 1,505,804 metric tons in 2000. Because of their large size, rapid growth, and palatability, tilapiine cichlids are the focus of major farming efforts, specifically various species of Oreochromis, Sarotherodon, and Tilapia, collectively known colloquially as tilapia. Like other large fish, they are a good source of protein and popular among artisanal and commercial fisheries. Most such fisheries were originally found in Africa, but outdoor fish farms in tropical countries, such as Papua New Guinea, the Philippines, and Indonesia, are underway in freshwater lakes.[8] In temperate zone localities, tilapiine farming operations require energy to warm the water to tropical temperatures. One method uses waste heat from factories and power stations.

China is the largest tilapia producer in the world, followed by Egypt.

Commercially grown tilapia are almost exclusively male. Cultivators use hormones, such as testosterone, to reverse the sex of newly spawned females. Because tilapia are prolific breeders, the presence of female tilapia results in rapidly increasing populations of small fish, rather than a stable population of harvest-size animals.

Other methods of tilapia population control are polyculture, with predators farmed alongside tilapia or hybridization with other species.
Whole tilapia fish can be processed into skinless, boneless (PBO) fillets: the yield is from 30 percent to 37 percent, depending on fillet size and final trim. The use of tilapia in the commercial food industry has led to the virtual extinction of genetically pure bloodlines. Most wild tilapia today are hybrids of several species.

The colorful, chunky sauce in this recipe combines the acidity of tomatoes and the traditional pairing of lemon with seafood for a flavor that complements this mild flavored fish. The basil – with its delicate sweet, anise and peppery qualities – and the garlic impart a subtle Mediterranean taste. And the red pepper gives the dish an extra kick.

This dish goes well with a simple green salad consisting of fresh lettuce, cucumbers, a measure of grated carrots and some garbanzo beans. For a dressing, drizzle of extra virgin olive oil and a squeeze of lemon juice.

- The American Institute

for Cancer Research

Tilapia with Chunky Tomato Sauce

Ingredients:

•2 (14-oz) cans no salt added diced tomatoes, drained

•1/4 cup chopped green onions, including green stems

•1/2 teaspoon sugar (optional)

•1 tablespoon finely chopped fresh basil (2 tsp. dried may be substituted)

•2-3 cloves garlic, minced

•2 tsp. fresh lemon juice

•Salt and freshly ground pepper

•1/4 teaspoon crushed red pepper

•1 tablespoon olive oil

•1 pound tilapia fillets

•2 tablespoon chopped fresh parsley

Nutritional information per serving: 175 calories, 6 g total fat (1 g saturated fat), 10 g carbohydrate, 22 g protein, 2 g dietary fiber, 102 mg sodium.

Directions:

Place all ingredients, except oil, fish and parsley in a bowl and gently combine well.

In large skillet heat oil over medium high heat. Place fish in skillet. Top with tomato mixture, cover and simmer over medium low heat for 8-10 minutes or until fish is cooked.

Garnish with parsley and serve.

Servings: 4

Fish & Seafood with Bill & Sheila
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