Tilapia with Citrus Bagna Caôda

February 23, 2006 | Filed Under Seafood 

A recipe by celebrity chef, Giada, this Tilapia with Citrus Bagna Caôda (also spelled Bagna Cauda) is very good! From Ivonne, I learned that bagna caôda means ‘hot bath’ in Italian.

The recipe made for an easy cooking adventure for me. I prepared the bagna caôda sauce first — the main ingredients included anchiovies, olive oil, and orange juice.

Then I fried the fish. When cooked, I drizzled the sauce over the fish and served it with rice and salad.

Mmmm, Mmmm, good! Good to eat and easy to prepare! The tilapia fish was light and fluffy, and the citrus bagna caôda added a special explosive taste to the fish.

In a previous recipe post where I used tilapia (Fish with Tomato Sauce/Peixe com Mollo de Tomate), the question came up whether one could find tilapia in Italy. According to Helen of Beyond Salmon, the answer is ‘no.’ However, there are many other substitutes, such as:

Catfish
Cod
Hake
Haddock
Pollock
Red Snapper
Bass
Sea Bream (Orata in Italian)
Mediterranean Bass (Branzino in Italian)

Helen says that you can use, pretty much, any white or cream colored fish that is delicate or slightly firm as a substitute for tilapia. Thanks for the advice, Helen!

Paz

Ed. Note: Gia has informed me, in the comments section, that while not popular, tilapia is available in Torino.

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