Nicknamed “St. Peter’s fish,” legend has it that tilapia are the fish used by Jesus to feed the 5,000. But despite records of it being farmed for at least 4,500 years, it’s only been fairly recently that it’s become popular in the U.S. market. Believe it or not, though, Americans now eat more tilapia than trout. Its mild, friendly flavor adapts well to exotic dishes and unique preparations, but also tastes great in simple dishes. Tilapia is a fast-growing fish than can reach 2 pounds in less than a year. Over 36,000 tons are either caught in the U.S. or imported each year.
Origin: Farm-Raised (Columbia, South America)
Texture and Flavor: mild, sweet-tasting, lean meat of tilapia has a slightly firm, flaky texture
Cooking Methods: Grill, pan-fry, bake, broil, sauté, steam
Substitutes: Catfish, flounder