wholeliving

Tilapia with Barley, Shiitake, and Edamame Salad

It's easy to vary this recipe: Use firm tofu or chicken instead of fish.
Martha Stewart Living, September 2009
  • Yield Serves 4
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Ingredients

  • For the fish

    • 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 cups frozen shelled edamame
    • 3 cups cooked barley (from 1 cup dry)
    • 1 teaspoon coarse salt
    • Freshly ground pepper
    • 2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)
    • 1 1/2 teaspoons coarse salt
    • Freshly ground pepper
    • 1/4 cup lime juice (from 4 limes)
    • 1/4 cup water

Directions

  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 minutes. Sprinkle 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.

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