Tilapia with Barley, Shiitake, and Edamame Salad

Name: Tilapia with Barley, Shiitake, and Edamame Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters cooked barley (from 1 cup dry); 1 teaspoon coarse salt; 2 teaspoons coarse salt; 355 milliliters frozen shelled edamame; 1 teaspoon minced garlic; 59 milliliters lime juice (from 4 limes); 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 79 milliliters shallots, minced; 170 grams shiitake mushroom caps, sliced 1/4 inch thick; 340 grams tilapia fillets each), halved lengthwise, or 4 fillets (3 ounces each)

Tilapia with Barley, Shiitake, and Edamame Salad might be just the main course you are searching for. This recipe makes 4 servings with 816 calories, 42g of protein, and 25g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up barley, pepper, shallots, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a large saute pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

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Mushrooms

Shallot

Garlic

Add edamame, and cook, stirring occasionally, for about 3 minutes.

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Edamame

Add barley, and heat through, about 2 minutes.

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Barley

Sprinkle with salt, and season with pepper.

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Pepper

Salt

Equipment

Frying Pan

Ingredients

Servings:

710milliliters

cooked barley (from 1 cup dry)1teaspoon

coarse salt 2teaspoons

coarse salt 355milliliters

frozen shelled edamame 1teaspoon

minced garlic 59milliliters

lime juice (from 4 limes)2Tbsps

extra-virgin olive oil 3Tbsps

extra-virgin olive oil 4servings

Freshly ground pepper 79milliliters

shallots, minced 170grams

shiitake mushroom caps, sliced 1/4 inch thick 340grams

tilapia fillets each), halved lengthwise, or 4 fillets (3 ounces each)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.