How to Make Tilapia with a Garlic Mayonnaise and Parsnips

    Published: 06-16-2009
    Views: 22,143
    This video series will show how to make tilapia with a garlic mayonnaise and parsnips.

    Barton Seaver: Hi, I am Barton Seaver, and today we are going to be cooking tilapia. Tilapia is green listed by the Blue Ocean Institute as one their most sustainable fish products out there on the market, specifically the domestic product. Today we are going to be cooking it up with a light dusting of the flour, serving it with a seared and glazed parsnips, and a nice sweet garlic emulsion. It's a nice terminal dish. For this recipe we'll need about one head of garlic, the cloves separated and peeled. I used about a pound of parsnips, you want to peel them, and then cut them into bite size pieces. We have got about four tablespoon of white BALSAMIC VINEGAR. I used about two tablespoons of butter. We are going to need a little bit of flat leaf parsley chopped up finally. I like flat leaf better than the curly parley. Just a little bit of flavor. Little bit, better flavor, little more subtle to it. I used about one egg yolk from a large egg, or two small egg yolks. Need about a cup of cooking oil. Peanut, canola, vegetable, whatever you have in your pantry already. I have got a quarter pound of bacon. I like the nice thick cut bacon. Well, just because it's sexy. We have about a pound-and-half of tilapia fillets. Four to six ounces of piece would be perfect, about a tablespoon of flour, just for dusting the fish. I also use the juice of about a half of the lemon. You can use a little bit more if than you care to it. I like a lot of acid in the food. Highlights a lot of the natural flavor, so feel free to use a whole lemon. For the tools I have got a nice sharp, a little chefs knife. I like a six inch chef knife, because it gives you a lot more control over it. Make sure the knife is sharp. A lot less accidents happen with the sharp knife, because you are letting the tool to do the work, rather than using blunt force, with a blunt dull knife. Also got a nice heat proof spatula, and two saut pan. I like about eight inch to ten inch saut pan. I also have a nice adjustable speed blender. I like those, because it gives you a lot more control over the product, you started on a low speed, which is much more safe, and then you can gradually increase the speed to get a nice puree out of it. So now that we have gone through the ingredients, and a few of the safety tips regarding some of the equipments that we are going to be using, let's start cooking the tilapia.

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