Lemon Tilapia With Snow Pea & Mushroom Quinoa - Chow Time
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28 Jan Lemon Tilapia With Snow Pea & Mushroom Quinoa

Sometimes you have to make something healthy to balance out all of the butter filled dishes! This is my best try at being healthy and tasting great at the same time… I do think that healthy food can be really good, sometimes. Although, the things that are bad for you taste delicious for a reason. You can use any light fish (or most fish for that matter) in this recipe, Tilapia was just the most fresh at my fish market.


 

What You Need:

Serves 4


 

For The Fish & Sauce:

4 Tilapia Filets

3/4 C. White Wine

1&1/4 C. Chicken Stock

1 Lemon Juiced

2 Garlic Cloves Sliced

2 Tbsp. Capers

1 Tbsp. Butter

Four For Dredging

Baby Spinach


 

For Quinoa:

1 C. Dry Quinoa

2 C. Water

1 Shallot Minced

Large Handful Snow Peas

2 C. Mushrooms Sliced

1 Tbsp. Soy Sauce


 

For Siracha Cream:

1 C. Sour Cream

2 Tbsp (or to taste) Siracha Sauce

1/2 Tbsp Honey

1 tsp. Worcestershire Sauce

First thing is to make the Cream. Its pretty easy, just combine all ingredients and incorporate fully, adjust to your liking.

Now get your pot of quinoa and water on the stove and bring it to a boil. Cover and lower to a very low simmer for about 10 minutes, turn off heat and keep covered setting aside while you make everything else.

Now its time to saute everything for your sauce. Get your pan hot and throw the garlic and capers in until garlic begins to brown, now add the chicken stock, wine, and lemon juice reducing it by half. At the end once it is reduced by half, toss the tablespoon of butter, melt, and set aside. In the mean time, dry your fish, season it, and dredge it in flour preparing to sear it.

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Once your pan is hot (oil is barely smoking) place the fish in the skillet carefully. Do not turn until the skin has released from the pan, thats telling you it is done (3-4 minutes a side) I recommend using a fish spatula for this, if you do not have one, I highly recommend buying one. Set the fish on paper towels to drain.

In the same pan, add a little more oil and saute everything for the quinoa, excluding the actual quinoa. Once the mushrooms have cooked (10 min) add the quinoa and soy sauce for a moment to incorporate.

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Toss the spinach leaves in extra virgin olive oil and place a bed in the middle of your plate. Spoon a pile of quinoa on the spinach, place fish on top and drizzle with wine sauce and add the siracha cream. Enjoy!

 

 

 

 

 

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