The Common Mistake You're Probably Making When Cooking Tilapia

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Tilapia is an occasional victim of the common mistakes people make when cooking fish, says Kory Foltz, executive chef of Sunseeker Resort in Charlotte Harbor, Florida. While all fish is susceptible to unpleasant dryness from overcooking, Foltz points out that tilapia is especially vulnerable. "It cooks fast, so stick to 3 — 5 minutes per side and check for flakiness," he advises. When cooking this delicate white fish, the heat at which you're cooking also matters. "[C]ooking on too high heat can burn the outside while leaving it raw inside, so go for medium heat for even cooking," he tells us.

But there are a few more intricacies concerning tilapia that you should keep in mind before you dive into cooking. This is a popular fish due to its mild taste — there's not a lot of "fishiness" to it — and its tenderness. But that tenderness comes with a need for more careful handling, warns chef Foltz. "Not drying the fish before cooking is another common mistake that can make it soggy, especially when frying." (On that same note, remember our time-tested axiom that, when it comes to the perfect crispy fish batter, the key is in the flour.) Perhaps one of the worst culinary sins you can commit against the good name of tilapia, however, is not seasoning it adequately. Foltz had a lot to say on this topic, along with tips as to how to season scrumptious fish.

"Tilapia is very mild, so don't skimp on salt, pepper, and spices," Foltz tells us. And he's got plenty of suggestions when it comes to the latter. "[T]ry seasonings like cumin for an earthy flavor, smoked paprika for a subtle smokiness, or lemon zest to brighten things up. Za'atar adds a cool herbal tang, while coriander gives a light citrusy kick," he advises. Don't forget that there are multiple varieties of paprika, all with different uses, so experimentation is the name of the game! Keep in mind your flavor profiles and general sense of what seasonings taste good with one another, then take that fish to Flavortown.

If spiciness is something you can't live without, Foltz cautions that we should be mindful of the heat you utilize. "[G]o for Aleppo pepper or sriracha powder. These flavors boost tilapia's mild taste without taking over," he says. A trip to Amazon invites you to play with new flavors without having to venture to multiple specialty markets for hard-to-find seasonings. We like Afia Middle Eastern Aleppo pepper flakes and Lane's Sweet Lemon Pepper seasoning for eye-opening flavor at a reasonable price point. Seasoned butter as a poaching liquid is a fantastic vehicle for not only imparting big taste into tilapia, but keeping it fork-tender. A kick of acid from some lemon juice also goes a long way. Tilapia doesn't need a lot of frills to taste delicious, just a few intelligent additions.