{"id":3159,"date":"2012-06-06T10:15:12","date_gmt":"2012-06-06T14:15:12","guid":{"rendered":"http:\/\/verastic.com\/?p=3159"},"modified":"2012-10-05T10:25:08","modified_gmt":"2012-10-05T14:25:08","slug":"icook-tila-the-tilapia","status":"publish","type":"post","link":"https:\/\/verastic.com\/site\/vl\/icook-tila-the-tilapia.html","title":{"rendered":"iCook: Tila The Tilapia"},"content":{"rendered":"

This is the story of Tila the Tilapia. Before he and I met, he was just another tilapia sitting on the frozen seafood section of Shoppers, but after I met him, I bought him, took him home, and kept him frozen in the deep freezer until the day I decided to cook him.<\/p>\n

\"\"<\/a><\/p>\n

<\/p>\n

See, I am not really a seafood person. I am not the kind to think of or research recipes for sword fish, for example. And I do not eat oysters, crabs, shrimps, lobsters, and their likes. Just not my thing. The only reason I decided to do this was because Igwe had once mentioned his fish-stuffed-with-peppers-and-onions fantasy. In light of this, I decided to try my hands on it.<\/p>\n

 <\/p>\n

Steps<\/strong><\/span><\/p>\n

1.<\/strong> \u00a0First, I had to chop up the veggies. You may have noticed by now that I love cooking with tomatoes, bell peppers, et al. So \u00a0I chopped them up into cute pieces.<\/p>\n

\"\"<\/a><\/p>\n

Tomatoes, onions, sweet red bell peppers, and habanero peppers.<\/strong><\/em><\/p>\n<\/p>\n

2.<\/strong> \u00a0Pour some spices on the veggies<\/p>\n<\/p>\n

\"\"<\/a><\/p>\n

Spiced with curry, parsley flakes (not a lot), knorr cubes, ground cayenne pepper, and very little garlic powder.<\/strong><\/em><\/p>\n<\/p>\n

 <\/p>\n

3.<\/strong> \u00a0Mix the veggies and the spices<\/p>\n

\"\"<\/a><\/p>\n

Mixed up with the spices.<\/strong><\/em><\/p>\n<\/p>\n

 <\/p>\n

4.<\/strong> \u00a0Give Tila the Tilapia – if that’s what you call yours – an open heart<\/del> body surgery. Cut him straight down the middle. This was the first time I ever attacked a fish of any kind in this way.<\/p>\n

\"\"<\/a><\/p>\n

Open heart<\/del> body surgery<\/strong><\/em><\/p>\n<\/p>\n

 <\/p>\n

5. <\/strong>\u00a0Mix the spice for the outside of the fish: about two table spoons of olive oil, curry, knorr cubes, parsley flakes, ground cayenne pepper.<\/p>\n

\"\"<\/a><\/p>\n

Mix<\/strong><\/p>\n<\/p>\n

 <\/p>\n

6. <\/strong>\u00a0Spice the fish (just the outside). But before you do, use about a teaspoon of olive oil to grease the foil pan. If you want, you can also put a layer of foil sheet inside the pan before you grease it.<\/p>\n

\"\"<\/a><\/p>\n

Spiced fish<\/strong><\/em><\/p>\n<\/p>\n

7.<\/strong> \u00a0Stuff the fish with the spiced veggies.<\/p>\n<\/p>\n

\"\"<\/a><\/p>\n

Tila the Tilapia is stuffed!<\/strong><\/p>\n<\/p>\n

 <\/p>\n

\u00a08.<\/strong> Preheat the oven to 400 degrees and bake the tilapia uncovered. I baked it covered at 350 degrees, which made it retain water (from both the fish and veggies)\u00a0that I had to drain every now and then, and since fish doesn’t typically take long to cook, I’ll suggest you go with 400 degrees, uncovered.<\/p>\n

Voila …. Tila the Tilapia is ready to be eaten.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Unfortunately, I couldn’t take a better picture of cooked Tila the Tilapia because Igwe got to him before I could. Not only did he eat that chunk off the fish, but he also ate the entire fish — plus all the veggies! Like I mentioned, I don’t really like fish, so when he was ready to eat and I said I was not interested, he did not even try to convince me otherwise. Men!<\/p>\n","protected":false},"excerpt":{"rendered":"

This is the story of Tila the Tilapia. Before he and I met, he was just another tilapia sitting on the frozen seafood section of Shoppers, but after I met him, I bought him, took him home, and kept him frozen in the deep freezer until the day I decided to cook him.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"twitter_14738191_14738191":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[561,1],"tags":[166,165,478],"class_list":["post-3159","post","type-post","status-publish","format-standard","category-personal","category-vl","tag-cooking","tag-food","tag-icook","entry","has-post-thumbnail"],"acf":[],"yoast_head":"\niCook: Tila The Tilapia - 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