I have been eating Delacata for as long as I can remember.  Its succulent and fresh white meat, deep-fried in a Southern-style, slightly spicy corn-meal batter is a treat.  Have you ever had Delacata?  I bet so.  It's the new name for U.S. farm-raised catfish of the genus Pangasius, to help differentiate it from other types of Pangasius, such as Vietnamese tra.  You see, it makes it easier to pass laws, rules, regulations and especially tariffs if the two fish, although similar, have brandable names that make it easier for lawmakers to understand and protect American jobs. Geeks on Food is not here to make political commentary, just pointing out a great article from the New York Times that discusses the marketing, political, and science behind modern day fish farming in the heated catfish wars.  Congress basically took out Vietnamese catfish with tariffs, but China is coming on strong.  As a side note,Vietnamese tra can breath air. Technorati Tags: Delacata,tra,pangasius,catfish LifeLock

Its a bit too hot around here for grillin' and smokin', so we scoured the freezer for something light to cook indoors.  Found some Tilapia, then found this recipe on Recipezaar.com for Chili Lime Butter Tillapia.  Made a few mods:

Juice of 2 Whole Limes

5 Green Onion stalks, sliced

1/2 teaspoon Kosher salt

1 stick margarine

1 Fresno Chile Pepper, chopped

6 Tilapia filets

Mix all ingredients but Tilapia, and melt slowly.  Pan sear filets on medium-high heat in non-stick skillet with just a bit of oil (spray should work fine).  Liberally baste filets with butter-lime-chile mix.  Enjoy!