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I usually cook my tilapia on the stovetop in a pan with a small amount of olive oil.
What other liquids could be used to accomplish the same thing without adding fat content?
I was thinking about trying lemon juice. Probably won't help me get the tilapia crisp though. Any suggestions?
[quote=thaworldisyours;617024863]i usually cook my tilapia on the stovetop in a pan with a small amount of olive oil.
What other liquids could be used to accomplish the same thing without adding fat content?
I was thinking about trying lemon juice. Probably won't help me get the tilapia crisp though. Any suggestions?[/quote]
pam
Bake it, and spray cooking spray on the pan.
Both above are correct. Or you can put seasoning on it and throw it in the oven.
Using Pam would really be no different than using a small amount of olive oil, Pam just has a low enough fat/calorie content per recommended serving (1 serving = 1/3 of a second spray) that it can be rounded down to zero according to labeling laws.
I usually just bake mine in the oven without even using oil, just put salt on the pan then put the fish on top, doesn't even usually stick. Poaching is another option as well, could use broth or even water I guess although it sounds like you want something with high direct heat, in which case try using a broiler.
Cook in tin foil
No stick easy cleanup
??????
Profit
just had this the other night, take the filets and put a giant slab of butter on it, and when its around half done sprinkle some shredded cheese on it.
baking is so much easier when using tin foil, so you dun need to wash the pan or anything
water.....
Tilapia is such a thin and easily cooked fish that you do not need much oil at all. As others said, Pam works well (you don't need much) to cook it completely. Personally, I depend upon spices, not fat, to flavor my tilapia.
[QUOTE=synthetic;617174773]water.....[/QUOTE]
And this. Poaching tilapia is another fine method. I haven't done this lately since I've being less macro specific right now, but the spices are what end up adding the flavor, not the cooking method.
use pam. or get a non-stick pan
I've tried steaming mine too, doesn't taste bad after all the condiments and sauces
like one said up top, PAM would do the job but you'd have to spray a ton of it to make sure it cooks right and doesn't stick, but PAM has no calories so doubt you care about that.
Boil, bake, grill, pam, butter, dumb question notsureifsrs.
[QUOTE=ThaWorldIsYours;617024863]
What other liquids could be used to accomplish the same thing WITHOUT adding fat content?
[/QUOTE]
[QUOTE=Renvas;617123503]take the filets and put a Giant Slab of BUTTER on it[/QUOTE]
Im pretty sure this is Not what he was shooting for
Well I didn't make this clear enough in my original post (only mentioned it briefly) but I like to get it a little bit crisp, which I don't think will happen through baking or poaching, which is why I asked. I should have been more clear. I tried using Pam today, sprayed some in the pan and started warming it up, and the smell that started coming from the pan was horrendous. I just washed it out and added a little bit of olive oil and cooked it the normal way. Anybody know how I could get it CRISPY without using oil or butter? I should have said that more clearly in my original post, sorry for the confusion
[QUOTE=ThaWorldIsYours;617279843]Well I didn't make this clear enough in my original post (only mentioned it briefly) but I like to get it a little bit crisp, which I don't think will happen through baking or poaching, which is why I asked. I should have been more clear. I tried using Pam today, sprayed some in the pan and started warming it up, and the smell that started coming from the pan was horrendous. I just washed it out and added a little bit of olive oil and cooked it the normal way. Anybody know how I could get it CRISPY without using oil or butter? I should have said that more clearly in my original post, sorry for the confusion[/QUOTE]
Be creative + trial and error I guess.
Can I ask why you don't want to use anything with fat content?
Not sure why people don't seem to understand that a product like Pam, despite its claims, does in fact contain calories and fat. I guess that is advertising for you.
As pulled off the Pam website:
[img]http://img222.imageshack.us/img222/9561/pamh.jpg[/img]
That being said not sure why you have a problem with a small amount of cooking oil if that is how you enjoy eating your tilapia. If the amount of fat you are adding is as small as it sounds then it is probably negligible. Based off your post and without really knowing anything about what you eat daily I would presume you probably aren't consuming enough fat anyways.
I don't use any liquid, just spices and throw it on a cookie sheet and into the oven. Tastes great.
I use a glass casserole pan in the oven, covered in aluminum foil. The fish is moist enough that it doesn't stick.
I pat it down with some whole wheat flour, sprinkle some lemon pepper on it and pan fry it with a little nonstick spray
I like to use the Smart Balance non stick spray. Healthy and the flavor is nice with all meats.
Why is no one asking why he won't just use the damn oil?! He wants the fish crispy, so your best tasting option is to use some oil.
If it throws off your macros, just subtract from somewhere else.
h t t p://w w w.livestrong.com/article/248868-how-to-cook-fish-without-oil
4 year bump? I am sure OP figured it out by now, given the 21 responses before yours ;)
Cook it in the oven.
Or try steaming it.