Tilapia with Barley, Shitake, and Edamame Salad

By Jillh929

Ingredients

• FOR THE SALAD:
• 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
• FOR THE FISH:
• 2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1/4 cup lime juice (from 4 limes)
• 1/4 cup water

Details

Servings 4

Preparation

Step 1

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.