COOK RECIPES

Archive for February, 2006

Mmmm, Mmmm, good!Good to eat and easy to prepare! The tilapia fish was light and fluffy, and the citrus bagna caôda added a special explosive taste to the fi

 

 

 

 

 

 

 

 

 

In the previous post where I used the recipe for tilapia

(fish with tomato sauce / Peixe com Mollo de Tomate), asked if

we could find tilapia in Italy. According to Helen of Beyond

Salmon, the answer is “no.” However, there are many other

substitutes, such as:

Catfish Cod Hake Haddock Pollock Red Snapper Bass Sea Bream

(Orata Italian) Mediterranean Bass (Branzino Italian)

Helen said that you can use almost any white fish or cream,

which is delicate or slightly firm as a substitute for tilapia.

Thanks for the advice, Helen!Peace

Ed Note: Gia has informed me in the comments section,

although not very popular,

tilapia is available in Turin.

Editor's Note: February 1, 2011 - It looks like I lost half of the message,

including the recipe. I am replacing the recipe that Giada De Laurentiis is the Food Network.

Tilapia with Citrus Bagna Cauda

Giada De Laurentiis (Food Network)

Read the rest of this entry »

Recipe terms for this post:

Tilapia in citrus Cream Sauce cooking sole in foil bagmacauda tilapia with bagna cauda