Thursday, April 28, 2011


Hello all! It's time for another recipe! This time it's a little more complex; it's an actual meal. So you don't have to do one thing and figure out what else to make with it.
I'm sure this would be quite simple to make and looks delicious and healthy. Let me know what you guys think. ;)
Bon Appetit!

Tilapia with Barley, Shiitake, and Edamame Salad
It's easy to vary this recipe: Use firm tofu or chicken instead of fish.
Serves: 4

{For the Salad}
3 tablespoons extra-virgin olive oil
6 ounces shiitake mushroom caps, sliced 1/4-inch thick
3 shallots, minced (1/3 cup)
1 teaspoon minced garlic
1-1/2 frozen shelled edamame
3 cups cooked barley (from 1 cup dry)
1 teaspoon coarse salt
Freshly ground pepper
{For the Fish}
2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)
1-1/2 teaspoons coarse salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup lime juice (from 4 limes)
1/4 cup water

1. Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minuets. Spring with salt, and season with pepper.

2. Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.

I know I post a lot of recipes that usually include fish or some sort of seafood - so if you guys have any requests, just let me know and I will start posting more of a variety as well. :)
In the meantime keeping eating delicious foodies!
Pass on the McD's and try this recipe! I am sure you will be just as satisfied. :)


{Source: Martha Stewart Website - From Martha Stewart Living, September 2009}

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