Tilapia Lamaize

The photo is from a recent pre-Chanukah dinner I made for 100 people at Melrose B’nai Israel Emanu-El.

In setting up links for my other blog, I recently discovered that tilapia is not among the healthiest fish you can eat. I learned that there is a difference between omega 3, which is wonderful for the body and omega 6, which is not. Evidently, tilapia has the undesirable omega 6. We had been enjoying this for years, especially since Costco has large packages of fresh tilapia available all the time, usually in the three-pound quantity called for in the recipe. Having learned this, I recently made this recipe with frozen cod that I also purchased at Costco and found that the texture and flavor of the fish made the dish even better.

I know that cod is one of the healthiest fish you can eat. Saul has been taking omega 3 fish oil capsules every day for 35 years. He began taking them while in his twenties to lower cholesterol, and discovered that they had the added benefit of eliminating his arthritic pain to the point where he no longer needed Clinoril to get through the day. I have recommended trying fish oil to other friends who suffer from arthritus. It can’t hurt, and I know several people it has helped. This dish is super easy, presents nicely, appeals to lots of tastes, and is especially great spooned onto shredded wheat crackers like Triscuit.

Tilapia Lamaize

• 3 lbs. tilapia or cod fish filet
• 1 pint Hellman’s mayonnaise
• 1 bottle Heinz Chili Sauce
• 4 large or extra large hard-boiled eggs, coarsely chopped
  
• 1/2 cup india relish
• 1 onion, very finely grated (I use the food processor)
• 1 tsp. dry mustard

Spread the fish in a single, slightly overlapped, layer into a glass rectangular baking dish. Cover with plastic wrap that has been punctured in a few places to let steam escape. Microwave on high for 8-12 minutes, depending on the strength of your microwave, until fish is just fully cooked, no longer translucent, and flakes easily when prodded with a knife.

Pour off liquid, which can be saved to use as fish stock in soups or stews, and cool fish to room temperature.

In large bowl, thoroughly mix together mayonnaise, chili sauce, india relish, grated onion, chopped egg and dry mustard. Using your fingers, separate and flake pieces of the fish filets into the mixture. Stir in gently. For best results, chill for several hours or overnight before serving.

Four times the recipe makes at least 100 ice cream-size scoops for serving as an appetizer as pictured above, or transfer to a pretty bowl and garnish to serve with crackers, melba toast or pumpernickel rounds as an hors d’oeuvre.