tilapia
[ tuh-LAH-pee-uh ]
An important food
FISH in Africa for eons, tilapia are
AQUACULTURED around the world from Asia, to South America, to the United States and Canada. The lowfat flesh of the tilapia is white (sometimes tinged with pink), sweet and fine-textured. It's suitable for baking, broiling, grilling and steaming. The tilapia is also called St. Peter's
FISH and, in Hawaii, Hawaiian sun
FISH. See also
FISH.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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