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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010 - Tilapia with Scallions and Black Bean Sauce

By kitchengoddess, member

January 4th, 2011

I really liked this dish.  I didn't add the chili sauce at the end as I am more of a mild person but I did need a little something extra to add a bit of punch of flavour.

Recipe Used: http://www.finecooking.com/recipes/tilapia-scallions-black-bean-sauce.aspx


posted in: Gallery
Comments (4)

liamsaunt writes: I used swordfish when I made this, and that worked great too! I don't like tilapia, it tastes muddy to me. Posted: 10:20 pm on January 4th

Pielove writes: When I did this recipe, I used tofu-- it was really good! Posted: 9:32 pm on January 4th

kitchengoddess writes: The tilapia came out just perfect. I love tilapia but I was getting tired of such mild flavour. Also I really liked that you cut the pieces the same size, that's another tricky part of cooking tilapia because of its uneven halves. Let me know how yours turned out. Posted: 9:25 pm on January 4th

ICDOCEAN1 writes: you can always mix sweet chili sauce and a more potent one just a bit...

I was looking at fish today, thinking salmon, but maybe talapia if it is on sale. Posted: 8:29 pm on January 4th

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