I like fish, but I don't know a lot about it. Culinary-wise. I realized this week, that snapper and tilapia are as different as tuna and salmon. Who'd have guessed? I thought all the freshwater white fish tasted all the same. Now I'm curious about roughy, pike, trout, and bass. What about minnows?
So I know you're dying to know, so I'll tell you the difference between snapper and tilapia. Snapper is substantial. It's almost chewy, and the texture is smooth and heavy. It flakes, but in very large chunks. And it smells very fishy. Even after it's cooked, it kind of tastes raw like sushi. Tilapia is light, almost odorless, and flakes in small pieces. It's tasty, but doesn't taste strong like tuna, for instance. I like tilapia way better. You know a good way to cook it? Put a fillet in parchment paper along with some thin thin slices of potato, garlic, red onion, lemon slices, salt, and pepper and then fold the edges together so that the steam will be sealed in. Then stick in a 350 oven for about 20 minutes, and you'll have a delicious steamed fish meal. Another good way to cook it is to make a mixture of sour cream, garlic, and a bunch of fresh dill and smear it on the fish. Cook it in a 350 oven uncovered for about 10 minutes. Yum.