Remove the tilapia from the skillet. Add the garlic, ginger, and scallion whites to the same skillet. Cook until fragrant, about 2 minutes. Add the gochujang and stir, combining it with the ...

Taking a staple of Cantonese cuisine and adapting it to modern families, this pan-fried tilapia recipe offers a new way to ...

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

Remove the tilapia from the fridge a few minutes before you’re ready to cook. Heat a little rapeseed oil or coconut oil in a frying pan, add the tilapia fillets, skin-side down, and cook until ...

Tilapia is a versatile ingredient. It complements many different flavours, and the firmness of its flesh makes it excellent for pan-frying, grilling, or deep-frying in a crisp beer batter.

We spoke with Michael Lomonaco, chef at Porter House Bar and Grill, to find out more about why you should never cook marinated meat in your cast iron skillet. According to Chef Lomonaco ...

You can never go wrong tucking chunks of fried white fish into a warm corn or flour tortilla and then piling on fresh, ...