In this dish fish is seasoned, lightly fried, and simmered in a very light sauce (if it can be called that), I am not a fan of whole tilapia, my mother really enjoys it and many Hispanic love tilapia (which they call "Mojarra" pronounced "mo-ha-ra" but you got to roll the "r")
Anyway I'm sure you'll get really good results using any fish you enjoy. I think this would be great with a "Red Snapper", "Black Pomfret", "Catfish", "Sockeye Salmon" cut in segments, "Rainbow Trout" or simply "Trout", "Pollack" etc. you get the point.
|Description||Serve with fried fish|