Tilapia contains no carbohydrates or fiber. It is low in sodium and a good source of phosphorus and niacin. Tilapia is also a plentiful source of selenium, protein, and vitamin B12. The only negatives are that it is quite high in cholesterol and does not contain healthy omega-3 fatty oils but you can make up for this by consuming oily fish such as mackerel or salmon once or twice a week too. Discover more health benefits of fish at Gourmandia

1. A small portion of tilapia fish has about half the calories of an equal size piece of salmon. The salmon ways in with a
whooping 158 calories, which as said is about double! In addition tilapia contains only 1g of fat compared to 7.9g of fat
in the same sized portion of salmon.
Tilapia contains no carbohydrates or fiber. It is low in sodium and a good source of phosphorus and niacin. Tilapia is also
a plentiful source of selenium, protein, and vitamin B12. The only negatives are that it is quite high in cholesterol and
does not contain healthy omega-3 fatty oils but you can make up for this by consuming oily fish such as mackerel or
salmon once or twice a week too.
Tilapia fish recipe nutrients vary depending on how the fish is prepared and cooked and what fats or sauces are added.
You can marinate tilapia but you should only marinate it for a short time because else the proteins will be broken down,
resulting in mushy fish. Grilling is another cooking method although tilapia does tend to be thin and small, meaning it
tears easily if you are not careful. It needs only a few minutes grilling else it might dry out. Tilapia has a delicate taste
and suits most seasonings. Grilling is a healthy way of cooking tilapia. You might want to grill a whole fish with some
seasoning added or you might want to marinate it first.
You can use a baked tilapia recipe too. You will need to add fat by brushing on some oil or melted butter, to ensure the
fish remains moist. This type of fish can dry out easily because there is very little fat content, so using butter or oil has
great results.
You might like to place the tilapia on a bed of celery and onion or bake some vegetables(chefs cuisinier) with it or some
thinly sliced vegetables on top of it to add moisture during cooking. If you want to saute the tilapia, this will also require
butter or oil. If you do not want to add extra fats, steaming the tilapia is also a good cooking method.
Gambas of Taragona in the foliated of sofrito
Ingredients:
24 gambas or crayfishes of Taragona
10 leaves of laurel
4 handles of big salt
salt, pepper
chervil
Sofrito:
4 tomatoes
1 poivron
1 chilli
1 onions
50 g hacked gables
chervil, parsley, chives
2 c. in soup of oil of olive
Method:
"Sofrito" is simply a stewed fruit of pruned tomatoes, to which you added onions, before reserving it. Boiled by some
very salt water, added up by pepper and by leaves of laurel. When it boils, plunge all gambas there at the same time.
Dices that they take a pinkish colour, withdraw them and plunge them into the ice, to stop baking. Cut them in two,
empty the not eatable parties and the head. Raise on a plate six demi - gambas, intersperse with chives, add pepper
lightly. With the aid of a spoon, glaze some traits of "Sofrito" and leaves of chervil. Serve.
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