After the weekend indulgences, I have been focusing on getting a lot of fruit and vegetables back into my diet. Of course, moderation prevails, and I still have my nightly wine and dessert, but for the most part, 90% of my diet is based on plants, lean proteins, and whole grains. So, when I saw this recipe on the Martha Stewart website, I thought it looked like a perfect way to incorporate more green, and some lean protein. The original recipe calls for scallops, which I’m sure would be splendid, but the ones at the market weren’t looking all that fresh yesterday, so I improvised with tilapia. The result was a dinner that was as impressive tasting as it looks.
Don’t shy away from this because it looks like a lot of steps. It really is the same few ingredients in most components and came together really quickly.
Tilapia with Edamame Salad and Puree
Adapted from Martha Stewart Living
For the Salad:
1/2 cup frozen edamame, cooked according to package instructions
1/2 red bell pepper, finely diced
1 Tbsp toasted black sesame seeds
1 tsp fresh lime juice
1 tsp. seasoned rice vinegar
1/2 tsp sugar
1/4 tsp coarse salt
1/4 tsp. freshly ground pepper
Combine all of the above together and set aside.
For the Puree:
2 1/2 cups frozed shelled edamame, cooked according to package instructions
2 Tbsp lime juice
1/3- 1/2 cup water
2 tbsp cilantro leaves
1 Tbsp garlic, finely chopped
1/4 tsp. salt
1/2 tsp freshly ground pepper
Process edamame, lime juice, water, garlic, cilantro, salt and pepper in food processor until smooth.
For the tilapia:
2, 5 oz fillets of fresh tilapia (or scallops or other mild white fish)
1 tsp. course salt
1/2 tsp. ground black pepper
1 Tbsp. olive oil
Season both sides of the fish fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add fish, and cook until golden brown, 3-5 mintues per side.
Top warmed edamame puree with fish, and top the fish with a few tablespoons of the edamame salad. Serve with lime wedges. (I also topped with a few halved cherry and pear tomatoes.)
I had this with a glass of Trader Joe’s 2009 Petit Reserve Viognier from Paso Robles. I love viognier and this one is a bargain. I’ve been to Paso Robles, and some great viogniers come out of that area, but usually at much heftier price tags. This one is just as good for a fraction of the cost.
Other than eating right, I get back to my normal exercise routine after a holiday break. Today it was my favorite Bootcamp Class! I don’t know what it was, but it was tough today. I loved it. I’m glad I torched a bunch of calories, because tonight we are headed to a gym sponsored happy hour at Lush Burger. It is another high end burger place that has recently opened in our neck of town. I’d say in the past year, we’ve had 5 or 6 of these kind of burger places open. I am usually not one to go out for a burger, but when the choices include veggie burgers, salmon burgers, great toppings, great wine list, etc. - well, then I’m all for it! I’ll let you know how this one stacks up tomorrow.
Do you enjoy going out for burgers? Has there been an influx of burger restaurants in your area?