Tilapia with Sundried Tomato Pesto over Rice with Mushrooms and Kale
Serves 4
Tilapia is a sustainable white fish (be sure to choose US farm raised). It cooks quickly and is yummy with the sun-dried tomato pesto on top.
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup fresh basil leaves
- 1/2 cup walnuts or almonds
- 2 cloves garlic, peeled
- 1-2 Tablespoons olive oil
- 1/4-1/2 teaspoon salt (or more to taste)
- 4 (6-oz) tilapia fillets
- Salt and black pepper to taste
- Juice from one lemon
Preheat broiler. In a food processor or blender, combine sun-dried tomatoes, basil, nuts, and garlic. Blend, then gradually pour in olive oil until mixture is smooth. Season with salt, transfer to a bowl, and set aside.
Season tilapia with salt and pepper. Brush filets with olive oil and place in a shallow, broiler-safe pan. Broil 4 to 5 inches from heat, until lightly browned and thoroughly cooked, about 4 minutes per side. Tilapia should be opaque and flake easily with a fork. Remove from oven and sprinkle with lemon juice. Serve immediately with a dollop of sun-dried tomato pesto.
Rice with Mushrooms and Kale
Serves 4
- 2 Tablespoons coconut oil
- 1 large yellow onion, chopped
- 1 bunch lacinato (dinosaur) kale or other leafy green, sliced
- 2 cups sliced crimini mushrooms
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 2 cups cooked brown rice
- 1 teaspoon salt
- 1/2 teaspoon pepper
In a large pot, heat oil over medium high heat and add onions, cooking until softened, about 5 minutes. Add kale, mushrooms, garlic, and broth; cook covered for 5 minutes or until kale is wilted. Stir in rice, salt, and pepper and bring to a boil. Reduce heat and simmer, uncovered, for about 5 minutes or until liquid is evaporated. Season to taste with additional salt and pepper if desired and serve.
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