Test Cook Dan Souza makes host Bridget Lancaster a classic Sauteed Tilapia with Chive-Lemon Miso Butter. Testing expert Jack Bishop reviews Italian pastas, and equipment expert Adam Ried shares with host Julia Collin Davison his top picks for food processors. Test cook Becky Hays and Julia prepare Pesce all’acqua Pazza (Southern Italian-Style Poached Fish).
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tilapia is the cardboard of fish. it is farm raised, engineered for american tastes so it doesn't taste like fish. go with local goodies in replacement of this non fish fish. cod, sole, dabs, halibut, canadian sea bass, sardines. pike, sea trout. you name it.
I can't wait to try the chive miso butter with sand dabs or sole, yum!
Excellent. But does he have to Touch everything? Even the Sauce ?
my friend from hawaii told me no one eats tilapia there b/c it's considered a substandard bottom feeder fish. i havent been able to eat it since. i wish someone could convince me, otherwise. that looked so delicious.
I was told Tilapia was not a god fish, why it's so popular is the price. I made it with catfish but reduced most of the salt. It was delicious. Thank you !!
Wonderful segments.
Nope he is axed bye sniper
Learn drink making becky
Becky is a b and hard to work with
Look He does not know you people get lost
Nope bye in court by yourself hayes
I always found Tilapia to be one of the most tasteless fishes out there. It's the fish for people who don't like fish. All you taste is the seasoning that was added to it (like boneless, skinless chicken breasts).
I'm not a fish eater because I don't really like the taste, but I want to get more fish in my diet for health reasons. I made the tilapia recipe with ranch butter instead of the miso. This was my first time frying a raw fish of any kind. It turned out perfectly, like in the video and it was really tasty. No "fishy" taste, just a neutral salty flavor with the butter. I really liked it and it was such a quick meal. I will definitely make it again. I think it would also be great in a bread or bun as a fish sandwich. Thanks for expanding my palate ATK.
Tilapia is cheap nasty tasting fish.
For mayo, use the stick blender!
Simplest fish recipe: Get 1.5-inch wide strips of salmon, skin-on, descaled, preferably with the belly fat on it. Spray some EVOO, season to taste (do both on both sides … salt and pepper suffice but adding some dry herbs makes it even better). Place the salmon portions, skin up, in a compact or regular oven in the broiler setting, and broil on High for 13-15 minutes depending on desired doneness. That's it! Simplest prep/cook/cleanup ever and it's the most delicious thing you've ever had.
Do you have any idea how hard it is to find 'White Miso Paste"?
Farm raised?? No thanks
Love you Dan😍
I love, love, love quick, simple, delicious recipes. And, I always want more ways to make fish. Yay! Thanks for this video! 😊
In the haddock recipe can I substitute vinegar for the wine? I don’t drink or keep wine in the house, but I do have a “white balsamic” vinegar from Trader Joe’s
Tuna, Salmon, Tilapia…..where does flounder fit in? I thought flounder would have been first….
Too bad tilapia is extremely toxic
My fave ATK fish recipe of all time is still the pre-made foil wraps that you can do w various fish and various veggies, with a complementary dash of which ever light liquor you want to flavor the sauce. And it's ALL in the foil wrap, I just love it, and when I do fish for guests, it's the only way I do it! Truly one of the best recipes ever – Cheers, All!!!
I remember years ago, Tilapia was shunned by chefs and shows like this as being flavorless and worthless on its own, to be found only at a cheap diner near you. Now it's all the rage? Interesting…
Fabulous.
This guys cooks
I won't eat Tilapia, a farm raised fish full of chemicals, antibiotics and God knows what else!!!
Tilapia looks delicious but too much risk. Not worth it. ❌
Both fish recipes are so simple but obviously super delicious. I can't wait to try both!