Chow Town

Tilapia is a quick, light and healthy alternative for late-summer meals

Being called “one of those crazy fit people” made me blush the first time.

But yes, I accept that I choose to eat healthy and am proud of it. Being a chef, it’s tough to find foodstuffs that are as satiating as the mouth watering smells in the kitchen.

Let’s be honest, flavor is definitely first when choosing healthy items to cook.

Next is ease. Even in the chef world I do not want to spend ridiculous amount of time preparing anything when it is not for my guests. I’m actually a fan of already marinated meats and pre-seasoned burgers —Shhhhh. Don’t tell.

Chicken, lean beef, pork they are all too heavy for the late summer. I began a search for something lighter, quick and of course healthy and stumbled upon sustainable tilapia. It was actually white.

Previously I’ve stayed away from the fish. There are horror stories of how tilapia is being raised and imported from other countries and the result has been a gray, brownish filet, which tastes like dirt. Yuk.

Ta-da, I stumbled upon Quixotic Tilapia at Whole Foods. It’s sustainably raised here in the United States. Let the new romance begin.

The plain filets are beautiful, nice and white. They taste, like they are supposed to — light, flaky and clean.

They even have already made, tilapia burgers. Quick, tasty and healthy. Yes, complete and totally admission to partaking in pre-made food and love it.

With my trials in the kitchen, I have found two favorite ways to fix this new tilapia — sautéed with a little Gluten-Free Domata flour and Parmesan or baked for a fish taco.

Here’s a link to my new favorites:



. From our Colorado farms to your grill, our Tilapia is the freshest in the United States. We enjoy raising chemical and hormone free fish for their health and yours. Please Enjoy.


Domata Flour

. At Domata, we understand the difficulties of a gluten-free diet. We also believe that taste and affordability are important. That is why we have created easy to use, great tasting, gluten-free flour and mixes.

Sautéed Tilapia Makes 4 servings 1/2 cup Domata gluten-free flour 1/2 cup Parmesan cheese 1 teaspoon chopped oregano or herb of your choice 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1-1/2 pounds tilapia, preferably Quixotic 1/2 cup olive oil or vegetable oil for sautéing Lemon for garnish

Mix together the flour, Parmesan, chopped herbs, salt, garlic powder, and pepper. Coat each filet with the Domata mixture.

Heat a sauté pan on medium high heat with a little bit of the oil. Sauté the tilapia about 2 minutes each side.

Serve with a salad.

Fish Tacos Makes 4 servings

For the marinade

1/2 cup of packed fresh parsley leaves 1/2 cup of cilantro 4 cloves garlic 2 tablespoons of fresh oregano 2 tablespoons of red wine vinegar Juice of 1 lemon 1/2 cup of olive oil 1 teaspoon of salt 1/4 teaspoon of pepper 1/4 teaspoon of red pepper flakes

For the tacos

1-1/2 pounds of tilapia Corn tortillas Lettuce or thinly sliced cabbage for garnish

To prepare the marinade: In a food processor, pulse the parsley, cilantro, garlic, oregano, vinegar, and lemon juice and olive oil together. Stir in the salt, pepper and red pepper flakes.

To prepare the fish tacos: Spoon the marinade over the tilapia. Bake at 375 degrees for 10-12 minutes. Build your fish tacos.

Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.
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