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Tilapia: St. Peter's Fish

To the Italians, its Tilapia, to everyone else, its tilapia.  The whitefish that is inexpensive and flavorful, more so than flounder or sole, according to many opinions.  I will never forget the time I was in an Italian restaurant and they said the special was St. Peter's Fish "what?" I said (I had never heard of it before).  Then my friend looks at me and says "it's tilapia".  Like any fish, you can fry on the stove or broil it in the oven.  Here is how my Calabriarn neighbor does it...

In a pan, heat some olive oil and some split cloves of garlic.  Put the heat on medium (350F in the oven) and place in the tilapia fillet and add cracked pepper to taste, parsley, a splash or two of white wine, and some diced plum tomatoes if you like.  Let simmer until its fully cooked, about 5-10 minutes depending on the size of the fillet.  It should turn white/opaque and you can tell by putting a fork to it, and the fish should flake away when you poke it.

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