Tasty Tuesday: Tilapia with Spicy Lemon-Black Bean Sauce

After our first day of classes at the barre, we needed something very specific for dinner: something protein-filled to replenish us, super-quick so as not to keep us in the kitchen forever, and something satisfying but healthy after quite the day! (After leaving the barre you will be on such a high, you’ll want to keep that healthy feeling going!)

We happened upon the perfect – and easy – seafood dish! This makes us particularly happy, as eating more fish is really on our to-do list…it is generally such a fabulous source of protein and omega-3 fatty acids, but isn’t always our favorite go-to. However, this hearty meal might change that. Don’t be intimidated by the slightly longer ingredient list – they are all easy ingredients that you can buy prepared or chopped, if need be, and really come together to build incredible depth and heartiness in this dish! (you’ll fool everyone into thinking you spent hours in the kitchen!)

Tilapia with Spicy Cantonese Lemon-Black Bean Sauce

Ingredients:
1 cup sliced mushrooms
1/2 cup chicken stock
2 tsp oyster sauce
8 oz tilapia (or other white fish) fillets
1/2 tsp sesame oil
2 tbsp peanut or vegetable oil
Chopped scallion whites from one bunch
1 tsp ginger powder
1 tbsp chili garlic sauce
2 tbsp minced garlic
1 can black beans, rinsed
1 tbsp rice wine or dry sherry
Chopped scallion greens from one bunch
A squeeze of lemon juice
Salt

Directions:
1. Rub the fish with the sesame oil & sprinkle lightly with salt on both sides, set aside.

2. Heat a skillet to very hot and add the peanut oil. When hot, add the fish. Sear briefly, then add the scallion whites, ginger, chili sauce, lemon zest, garlic, black beans and mushrooms, and saute briefly. Add the chicken stock and oyster sauce to the mixture, cover, and cook over medium heat until the fish is just done, about 3 minutes.

3. Remove the fish to a plate, leaving he sauce in the pan. Heat the sauce to boiling and add the wine. Sprinkle in the scallion greens and a squeeze of lemon, and pour the sauce over the fish.

Serve with stir-fried seasonal veggies, tossed with additional chili-garlic sauce and seared in a pan!

Serves 2

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