Best Tilapia With Barley Shiitake And Edamame Salad Recipes

Tilapia with Barley, Shiitake, and Edamame Salad image

Provided by Martha Stewart

Number Of Ingredients 13

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)
2 tablespoons extra-virgin olive oil

Steps:

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.
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 1/4 cup water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.

Nutrition Facts : Calories 552 g, Cholesterol 43 g, Fiber 15 g, Protein 31 g, SaturatedFat 3 g, Sodium 1272 g

Edamame and Barley Salad image

Provided by dicentra

Categories Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

5 teaspoons olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon fresh ground black pepper
1 cup uncooked pearl barley
1 cup coarsely chopped red bell pepper
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint
1 1/4 teaspoons salt
1 (16 ounce) bag frozen shelled edamame, thawed (green soybeans)

Steps:

To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
To prepare salad, cook barley according to package directions, omitting salt and fat. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.

Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 0.9, Sodium 397.2, Carbohydrate 29.3, Fiber 7.3, Sugar 1.8, Protein 10.4

Roasted Shiitakes & Tilapia image

Provided by packeyes

Categories Tilapia

Time 35m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 11

2 lbs shiitake mushrooms, stems removed, halved if large
4 tablespoons olive oil
4 sprigs fresh rosemary
4 garlic cloves, sliced thin
salt
pepper
4 tilapia fillets
4 teaspoons lemon pepper
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons parsley, finely chopped

Steps:

Preheat oven to 450. On a large rimmed baking sheet, toss mushrooms with 2 TB olive oil, rosemary and garlic. Season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
Push mushrooms to the sides of the pan. Place tilapia in center and season with salt and lemon pepper. Roast until opaque throughout, 8 - 10 minutes.
Meanwhile, in a small bowl, whisk together remaining oil (2 TB), lemon juice, mustard and parsley, season with salt and pepper.
When tilapia is finished cooking, place on a plate with the mushrooms next to it. Spread the mustard sauce on the top of the tilapia.
Enjoy :).

Nutrition Facts : Calories 325, Fat 16.9, SaturatedFat 2.6, Cholesterol 62.5, Sodium 129.9, Carbohydrate 17, Fiber 5.9, Sugar 5.6, Protein 30.6