About us

Our Tilapia

Quality

Environment

Recipes

COSTA RICA

Grupo ACI S.A.

Guanacaste, Costa Rica

 

UNITED STATES

RainForest Aquaculture, inc. 5200 Blue Lagoon Drive,

Suite 750, Miami, FL 33126

Phone (786) 522-8420

 

contact@tilapia.com

OUR PEOPLE

 

Socially responsible development and operation is a key concern for rain Forest Aquaculture, as can be seen in its development of employment opportunities and other social and environmental values added by its management philosophy.

APPETIZER AND STARTERS

Cherry tomatoes, basil

and tilapia skewer

 

Ingredients

• 4 Rain Forest tilapia fillets

• 8 cherry tomatoes

• 8 wooden skewers (soaked in water ten minutes before using)

• 1 oz basil leaves

• 3 lemons (for juice)

• 2 tablespoons of olive oil

• Salt and freshly ground pepper

 

Preparation

Cut the tilapia fillets in quarters; thread a tilapia piece, a basil leave and cherry tomato onto each skewer. Season with salt and freshly ground pepper.

Pour olive in a hot pan and saute the skewers for two minutes. Add a bit of lemon juice on each skewer before serving. Makes 4 servings.

APPETIZER AND STARTERS

Lemon crusted tilapia bites and sweet potato chips

 

Ingredients

• 1 Rain Forest lemon crumbled tilapia pack

• 1 lb sweet potatoes

• 3 lettuce leaves

•ᅠ8 oz frying oil

 

Preparation

Thinly slice the sweet potatoes in a food processor.

Set aside.

Heat the oil a medium pan and deep fry sweet potato chips for 20 seconds; repeat the process until you finish frying all. Shake on paper and set aside.

Heat 2 tablespoons of oil in a pan and sauté the tilapia bites until golden.

To serve decorate with the lettuce leaves and enjoy them with your favorite dip. Make 4 servings.

APPETIZER AND STARTERS

Tilapia ceviche

 

Ingredients

• 600 gr (21 oz) Fresh Rain Forest tilapia fillets

• 120 gr (4.2 oz) Red onion

• ½ Red pepper (deseeded)

• ½ Green pepper (deseeded)

• ½ yellow pepper (deseeded)

• 2 Finely chopped green chili peppers (deseeded)

• 100 ml (3.3 oz) Lemon Juice

• ½ cup of finely chopped coriander

• Salt and freshly ground pepper

 

Preparation

Cut the tilapia fillets in ½ inch square pieces then put in a bowl with lemon juice and set aside for 15 minutes. Mince the red onion, cut the peppers and chili peppers in tiny square pieces.

Add the red onion, peppers, chili peppers and chopped coriander to the tilapia. Mix well and season with salt and freshly ground pepper. Leave it in a cool place for 15 minutes. Makes 6 servings.

MAIN COURSES

Crumbled tilapia fillets with tender baby spinach, mashed potato and caramelized onions

 

Ingredients

• 6 Rain Forest’s crumbled tilapia fillets

• 2 lb Fresh spinach

• 3 lb Potatoes

• 2 onions (big)

• ½ cup of milk

• 2 Tbsp butter (mashed potato

 

Preparation

Put the fillets in the oven at 392ºF for 15 minutes. Peel the potatoes and put them to boil. Wash the spinach and scald them for 1 minute, drain and cool in cold water. Drain again. Mash the potatoes and slowly add the hot milk and butter while maxing, then season with salt and freshly ground pepper. Maybe add a pinch of nutmeg. Keep warm. Peel the onions and mince them finely. Saute with butter, salt, pepper and add two tablespoons of sugar then simmer for 20 minutes. Add water if necessary. Saute the spinaches with the butter and season with salt.

Mix the mashed potato with Merkén, salt and freshly ground and gently mix the ingredients. Makes 2 servings. them with your favorite dip. Make 4 servings.

MAIN COURSES

Sauted tilapia on a fresh cous-cous bed

 

Ingredients

• 6 Rain Forest fresh tilapia fillets

• 3 cups cous-cous

•ᅠ8 oz Spring onion

• 1 Garlic clove

• ½ Red pepper

• ½ Green pepper

• 2 cups cherry tomatoes

• 1 tbsp fresh basil

• 1 Tbsp butter

• 4 Tbsp olive oil

• Salt and freshly ground pepper.

 

Preparation

Pour the cous cous in a bowl, add 3 coups of recently boiled water, a pinch of salt and the butter. Stir gently and set aside for five minutes. Finely chop the spring onions, garlic clove, red and green peppers and the fresh basil. Cut the tomatoes in halves.

Season the Rain Forest tilapia fillets with garlic, salt and pepper, and save.

Pour one tablespoon of olive oil a hot pan and sauté the spring onions for 1 minute. Then add the spring onions, red and greed peppers, fresh basil and the cherry tomatoes to the cous cous. Mix gently.

MAIN COURSES

Tilapia Chowder

 

Ingredients

• 1 lb fresh Rain forest tilapia fillets

• 2.5 oz bacon cut in brunoise

• 1 onion (big) cut in cut brunoise

• 9 oz potatoes cut in brunoise

• 1 tsp crushed garlic

• 1 tbsp curry powder

• 9 oz fresh cream

• 1.8 oz regular flour

• 1.8 oz butter

• 0.26 gal fish stock (if not aviable use water)

• Salt and freshly ground pepper

 

Preparation

Cut the tilapia fillets in square pieces (1 inch each). Saute the onions, bacon and garlic in a large pan for 2 to 3 minutes (medium heat); then and the fish stock (or water) recently boiled and cook for five minutes. Season with salt and freshly boiled and cook for five minutes. Season with salt and freshly ground pepper. Add the tilapia and potatoes and cook for five minutes. Melt the butter and gently into the preparation and cook for two more minutes. Pour in the fresh cream and serve, garnishing with crispy bacon strips. Makes 4 servings.

 

MAIN COURSES

Scallops + tilapia + fettuccini= Scaticcini

 

Ingredients

• 6 Rain Forest’s tilapia fillets cut in thick sticks

• 18 oz Fettuccini

• 30 fresh /frozen scallops

• 1 Cup of fresh cream

• 1 Cup of white wine

•ᅠ8 oz Spring onion, finely chopped (even the green part)

• 8 oz Minced shallots

• ½ Cup of finely chopped fresh parley

• Olive oil, salt and freshly grounded pepper.

 

Preparation

Prepare the fettuccini al dente

Pour olive oil in a hot pan; sauté the Rain Forest tilapia fillets and the scallops with salt and pepper for 2 minutes, then set aside and keep warm.

For the sauce use a separate pan. Saute the spring onion and the shallots for 2 minutes. Add the white wine and reduce to half; add the fresh cream and simmer until the mixture is smooth and well combined.

The fettuccini must be ready. Serve it with the sauce and sprinkle the parsley on top. Enjoy! Makes 6 servings.

MAIN COURSES

Roasted whole tilapia

 

Ingredients

• 1 Rain Forest whole tilapia

• 1 lb asparagus

•ᅠ1 lb baby carrots

•ᅠ1 red pepper cut in large pieces

• 2 onions (big) cut in quarters

•ᅠ2 garlic clove (crushed)

• 2 lb of potatoes (small)

• 4 lemons

• Butter

• Rosemary, thyme, parley, sage.

• Salt and freshly ground pepper.

 

Preparation

Season the Rain Forest whole tilapia inside and outside with salt and freshly ground pepper. Stuff the tilapia with the herbs, onions, res peppers, garlic, one lemon, cut in slices and one tablespoon of butter. Parboil the potatoes for 15 minutes.

Place the asparagus and baby carrots in a baking tin with olive oil, put the tilapia on top and add two tablespoons of butter. Parboil the potatoes for 15 minutes.

Place the asparagus and baby carrots in a baking tin with olive oil, put the tilapia on top and add two tablespoons of butter. Put in the oven and 392ºF for 25 minutes. Slip the potatoes into the backing tin after parboiling. Serve with vegetables in season or salad. Make 4 servings.

KIDS

Home made tilapia burger

 

Ingredients

• 1 lb Rain Forest tilapia fillets

• ½ Onion, finely chopped (brunoise)

• 1 Tbsp parley, finely chopped

• 2 Egg

• ¾ cup finely ground bread

• ½ cup could water

• Salt and freshly ground pepper

 

Preparation

Blend the tilapia in a food processor and mix with the onion, parley and ground bread. Pour the preparation in a large bowl; add the eggs and water and mix until smooth. Season with salt and freshly ground pepper.

Shape the mixture into regular size burgers and lettuce and spicy mustard. Make 4 servings.

KIDS

Yummy rice and tilapia croquettes

 

Ingredients

• 1 lb Rain Forest tilapia fillets

• ½ Onion, finely chopped (brunoise)

• 1 Tbsp parley, finely chopped

• 2 Egg

• ¾ cup finely ground bread

• ½ cup could water

• Salt and freshly ground pepper

 

Preparation

Blend the tilapia in a food processor and mix with the onion, parley and ground bread. Pour the preparation in a large bowl; add the eggs and water and mix until smooth. Season with salt and freshly ground pepper.

Shape the mixture into regular size burgers and lettuce and spicy mustard. Make 4 servings.