How can I make my tilapia not so soggy/mushy after baking?

I don't want it hard or over cooked but it always seems to break up and get mushy!!! Any tips?

Cher's Char-grilled Oven Brisket: 1? days 20 min prep 8-10 servings 6-10 lbs beef brisket, trimmed of fat 1 (16 ounce) bottle stubs beef marinade 1 (12 ounce) can beer, of your choice 1Trim as much fat as possible from brisket 2Place in a large roasting pan (I buy the aluminum throw aways) 3Pour entire bottle of Stubs marinade and beer over brisket 4Marinade the brisket in the fridge at least 24 hours, turning once or twice 5When you're ready to cook (early the next day) remove the brisket from the marinade and place on a very hot outdoor grill 6Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking) 7Discard remaining marinade 8Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices) 9Place in a 250 degree oven and bake for 7 hours 10Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing 11Serve with your favorite BBQ sauce - if desired, however, the pan juices spooned over the brisket is out of this world.

BAR-B-QUE BRISKET 1 brisket, trimmed 1 lgonion, quartered 1/4 csoy sauce Garlic to taste Salt to taste Pepper to taste Mesquite flavored fajita seasoning Trim brisket of excess fatRub fajita seasoning on brisketMix remaining ingredients with enough hot water to fill water pan of smokerPlace brisket on racks of smokerCook approximately 4-6 hoursRemove brisketPlace in large panCover tightly with foilCook in 170 degree oven for 10-12 hoursCoolChopMix with your favorite bar-b-que sauceReturn to oven and heat thoroughly(Masterpiece Bar-B-Que sauce or Bull's Eye is good.)

BARBECUED BEEF BRISKET 1/2 cup packed brown sugar 1/2 cup ketchup 1/4 cup water 1/4 cup cider vinegar 6 tbsp vegetable oil, divided 3 tablespoons dark corn syrup 2 tbspprepared mustard 1 tbsp prepared horseradish 1 garlic clove, minced 1 fresh beef brisket (2-2 1/2 pounds), trimmed 1Prepare grill for indirect heatIn a saucepan, combine the brown sugar, ketchup, water, vinegar, 4 tablespoons oil, corn syrup, mustard, horseradish and garlic2Cook and stir over medium heat for 3-4 minutes or until sugar is dissolvedPour mixture into a disposable aluminum pan; set aside3In a lgskillet, brown brisket on both sides in remaining oilPlace brisket in pan; turn to coat with sauceCover pan tightly with FOIL4Grill, covered, over indirect medium heat for 1 hoursAdd 10 briquettes to coalsCover and grill about 1 1/4 hours longer., adding more briquettes if needed, or until meat is fork tenderSlice beef; serve with pan drippingsThis is fresh beef brisket, not corned beef.

Yes you can, but its very trickyIt needs to be at a low, constant temp for a very long timeIn the past I have used a seperate grill like a small hibachi to burn charcoal down to embersWhen the grill with the meat starts cooling off, shovel the coals from the other grill into ittrying to maintain a constant heat levelIt takes a little practice, but it is so worth it to cook a brisket this wayGood luck!!

Try boiling, but don't over cookTalapia Parmesan: 8 servings 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets Preheat your oven's broilerGrease a broiling pan or line pan with aluminum foil In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juiceSeason with dried basil, pepper, onion powder and celery saltMix well and set aside Arrange fillets in a single layer on the prepared panBroil a few inches from the heat for 2 to 3 minutes Flip the fillets over and broil for a couple more minutesRemove the fillets from the oven and cover them with the Parmesan cheese mixture on the top sideBroil for 2 more minutes or until the topping is browned and fish flakes easily with a forkBe careful not to over cook the fish.

BAR-B-QUE BRISKET 1 brisket, trimmed 1 lgonion, quartered 1/4 csoy sauce Garlic to taste Salt to taste Pepper to taste Mesquite flavored fajita seasoning Trim brisket of excess fatRub fajita seasoning on brisketMix remaining ingredients with enough hot water to fill water pan of smokerPlace brisket on racks of smokerCook approximately 4-6 hoursRemove brisketPlace in large panCover tightly with foilCook in 170 degree oven for 10-12 hoursCoolChopMix with your favorite bar-b-que sauceReturn to oven and heat thoroughly(Masterpiece Bar-B-Que sauce or Bull's Eye is good.)

BARBECUED BEEF BRISKET 1/2 cup packed brown sugar 1/2 cup ketchup 1/4 cup water 1/4 cup cider vinegar 6 tbsp vegetable oil, divided 3 tablespoons dark corn syrup 2 tbspprepared mustard 1 tbsp prepared horseradish 1 garlic clove, minced 1 fresh beef brisket (2-2 1/2 pounds), trimmed 1Prepare grill for indirect heatIn a saucepan, combine the brown sugar, ketchup, water, vinegar, 4 tablespoons oil, corn syrup, mustard, horseradish and garlic2Cook and stir over medium heat for 3-4 minutes or until sugar is dissolvedPour mixture into a disposable aluminum pan; set aside3In a lgskillet, brown brisket on both sides in remaining oilPlace brisket in pan; turn to coat with sauceCover pan tightly with FOIL4Grill, covered, over indirect medium heat for 1 hoursAdd 10 briquettes to coalsCover and grill about 1 1/4 hours longer., adding more briquettes if needed, or until meat is fork tenderSlice beef; serve with pan drippingsThis is fresh beef brisket, not corned beef.

Yes you can, but its very trickyIt needs to be at a low, constant temp for a very long timeIn the past I have used a seperate grill like a small hibachi to burn charcoal down to embersWhen the grill with the meat starts cooling off, shovel the coals from the other grill into ittrying to maintain a constant heat levelIt takes a little practice, but it is so worth it to cook a brisket this wayGood luck!!

Try boiling, but don't over cookTalapia Parmesan: 8 servings 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets Preheat your oven's broilerGrease a broiling pan or line pan with aluminum foil In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juiceSeason with dried basil, pepper, onion powder and celery saltMix well and set aside Arrange fillets in a single layer on the prepared panBroil a few inches from the heat for 2 to 3 minutes Flip the fillets over and broil for a couple more minutesRemove the fillets from the oven and cover them with the Parmesan cheese mixture on the top sideBroil for 2 more minutes or until the topping is browned and fish flakes easily with a forkBe careful not to over cook the fish.