How to Make Tilapia with Chive-Lemon Miso Butter



Test Cook Dan Souza makes host Bridget Lancaster a classic Sauteed Tilapia with Chive-Lemon Miso Butter.

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42 Comments

  1. Great recipe, but I found the compound butter to be a little salty if you use it generously, so I would cut the kudos to 1 tbsp. I used swai and it worked great but didn't brown as nicely (maybe I was a little timid with the heat).

  2. Problem is that farmed talapia is generally overladen with toxic heavy metals, pesticides, hormones and all sorts of poison. So watch out what you buy. I live in Thailand and we NEVER eat talapia. Yes, it is farmed here in quantity and sold abroad but never eaten locally because everyone knows it is poison.

  3. Terrible…Tilapia has no nutritional value….not a fish to eat or bother cooking. Garbage fish lika Bas & Swai. Again Farm raised which is sickening. I am surprised at this recipe since I love America's Test Kitchen. I use their recipies all the time.

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