I’m always on the fence when it comes to the consumption of the fish, tilapia. You see, the fish is a fresh water kind. And that leaves me questioning the conditions they are farmed under. Now, can you imagine? I shouldn’t be even talking or pondering the thought that fish is farmed in perhaps my neighbor’s backyard. But, its reality.

Farming should be of vegetables and fruits. But, oh no, with this type of popular technique, we all at certain point in our lives have eaten fish of this sort (farmed raised). That makes me very wary. If I’m going eat my omega fatty acids in the form of seafood, can I please get it from the wild? Oh, no! I guess I’ve to be a fisher woman/person in order to nab my eats.My dear uncle was a fisher man in St. Elizabeth, Jamaica. It makes me thinking, why did I not learn the trade? Otherwise, I’ve to ‘fish out’ the $$$’s to purchase the wild kind.

So anyway, I bit the bullet and decided to purchase a couple of pieces of tilapia. In the back of my mind, I pondered, “now which yard were these pieces of tilapia raised? Were they kind to the breeding (or should I say the farming) of them?” They looked firm and didn’t smell like fish. And that’s a couple of tips the experts say you should look out for.

Anyway, I brought home my tilapia and tried my best to think of the wild. So, I did a quick pan-sear of them with a little olive oil; then set them aside. Oh, they smelled just like fish alright, and that’s how they should once the cooking process begins. I then set them aside and sauteed onions, juilenned bell peppers, and garlic. I then tossed in a few chopped olives and capers in order to get a little acid and added flavors. My tilapia pieces were then brought back to the skillet with a pat of butter and fresh squeeze of lemon.

Guys, I served my pan-seared tilapia with roasted broccoli and wedges of sweet and Irish potatoes. I confess, my omega fatty acid dish was delicious. By the way, I prayed and ate. Come to think of it, did I? I hope I did.


Exit mobile version