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About Nile Perch

Many fresh and saltwater fish are mistakenly called perch. True perch are exclusively fresh water fish. In the United States, Walleye and Yellow Perch are popular in the North Eastern states and Great Lakes Region. Nile Perch is a farmed fish from Lake Victoria in  Africa, and is air shipped to the United States. Similar to Tilapia, they are very easy to breed. Recently introduced here, Nile Perch has filled a demand for mild white fish, as consumerís appetites for more common species such as flounder and cod wanes.

ChefFishTales

Nile Perch with Orange Ginger Sauce

2 Nile Perch fillets
1 cup fresh orange juice
1 teaspoon minced or grated ginger
¼ cup flour
2 tablespoons olive oil

Combine orange juice and ginger. Set aside. Lightly season fillets with salt and pepper, and coat with flour. In a heavy skillet, heat oil, then brown the fillets, 2-3 minutes each side. Transfer to a warm plate and cover. Add orange juice mixture to skillet and cook, reducing by half. Drizzle sauce over fillets and serve immediately. Serves two.

2 Nile Perch fillets
1 cup fresh orange juice
1 teaspoon minced or grated ginger
¼ cup flour
2 tablespoons olive oil

Combine orange juice and ginger. Set aside. Lightly season fillets with salt and pepper, and coat with flour. In a heavy skillet, heat oil, then brown the fillets, 2-3 minutes each side. Transfer to a warm plate and cover. Add orange juice mixture to skillet and cook, reducing by half. Drizzle sauce over fillets and serve immediately. Serves two.

ChefFishTales

Nile Perch with Orange Black Bean Salsa

2 Nile Perch Fillets
1 small can mandarin orange sections with juice
1 medium can black beans, rinsed and drained
1/3 cup roasted red pepper, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper

Salsa:

Whisk together orange juice, olive oil and vinegar. Season to taste with salt and pepper. Toss together orange sections, red pepper, beans and cilantro. Pour on sauce and mix. Let stand to allow flavors to mingle.Poach fish: Lightly season fillets with salt and pepper. Place on aluminum foil (on a baking sheet) shiny side up, along with a sprig or two of fresh cilantro, and two tablespoons water. Cinch closed to form a pocket. Baked in 350 oven for 10 – 15 minutes. Open pack to test for doneness with a fork.Gently place fillets on plate. Cover with two or more tablespoons of salsa and serve immediately. Serves two

2 Nile Perch Fillets
1 small can mandarin orange sections with juice
1 medium can black beans, rinsed and drained
1/3 cup roasted red pepper, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper

Salsa:

Whisk together orange juice, olive oil and vinegar. Season to taste with salt and pepper. Toss together orange sections, red pepper, beans and cilantro. Pour on sauce and mix. Let stand to allow flavors to mingle.Poach fish: Lightly season fillets with salt and pepper. Place on aluminum foil (on a baking sheet) shiny side up, along with a sprig or two of fresh cilantro, and two tablespoons water. Cinch closed to form a pocket. Baked in 350 oven for 10 – 15 minutes. Open pack to test for doneness with a fork.Gently place fillets on plate. Cover with two or more tablespoons of salsa and serve immediately. Serves two

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