Tilapia and its fatty acids

So I love having Tilapia at the house because its so easy to cook. But speaking with my doctor once he had mentioned to me that Tilapia was  a vulnerable fish that had Omega 6 fatty acids and those fatty acids become inflammatory instead of “anti-inflammatory”when exposed to hight heat.

I did some research of my own and have not found too much but did find that these Omega 6 fatty acids are found in the farm-raised Tilapia based on what the tilapia is fed in order to raise it cheap and make Tilapia inexpensive.

The doc did tell me that in order to protect the Tilapia and get the most health benefits from it, the best way to cook it is wrapped in aluminum foil, baked and preserved in lemon and onions. As opposed to one of my favorite methods…cooked in high heat until crispy- Yummy!

As a result of this conversation, I have eliminated Tilapia as a staple in our family’s diet. We eat plenty of salmon and tuna and we all take omega 3 supplements a few times a week (more on supplements another day). But the other day, I was in a rush to make food for the boys and I happened to have some Tilapia in the freezer.  I decided to give this new cooking method a try and see how it worked out for the kids…and I was PLEASANTLY SURPRISED!!!!

This is what I did…

  • I put the tilapia on a sheet of aluminum foil
  • I seasoned it with Herbamare

  • drizzled a generous amount of lemon on top
  • chopped up some onions and leeks and placed them on top of the fish
  • closed up the aluminum foil
  • baked at 350 for about 15 minutes or so.

I also made some Quinoa with frozen green peas and frozen green beans inside and when the tilapia was done I laid it on top of the quinoa so the whole meal could have a lemony flavor. The kids LOVED It. The fish was so soft and flaky – perfect texture for small children.

And it tasted quite delicious, despite my alternate cooking method. I would highly recommend you to try this dish as a quick and easy meal to whip up for dinner.

Have a wonderful week!!!

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