If you're looking for a quick, easy, and light summer entree, look no further than our Tilapia en Papiotte. Luckily, the tilapia you will purchase comes pre-cleaned so all you have to do is cook the fish, but for the slightly more adventurous, do you know how to properly fillet a fish? 

In order to begin filleting a fish, it is essential that you have a very sharp fillet knife and a flat surface.  Wet the knife slightly in order to prevent dragging on the flesh of the fish during the fillet process.  Begin by making an incision behind the gills of the fish down until you reach the hard backbone.  Next, make a continuous cut along the dorsal surface of the fish and follow the ribs (backbone) of the fish down to the central backbone.  As you cut, use your thumb to help peel the fillet away from the bone in order to prevent any additional cuts to the fillet.  Be careful not to saw at the fish, but instead focus on making long, smooth cuts.  Next, repeat this cut on the opposite side of the fish.  Once these incisions have been made turn the fish so that it is horizontal.  Gently lift the fillet away from the backbone and use your knife to assist you.   Set this fillet aside, then turn the fish over and remove the fillet from the other side.  While many people prefer to have the skin taken off of their fillet, the skin helps keep the fish moist and packs in tons of flavor.  Don’t forget, you can also always ask your local seafood provider to fillet your fish for you to save you some time!

Fish offers a light and healthy alternative for a meal any night of the week.  Salt, pepper, lemon juice, capers and a drizzle of olive oil is all you need to enjoy a fresh fish any night.  

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