It's really simple to make.
Zest half a lime then squeeze the lime juice out to a plate.
On the same plate, mill pepper. The more, the merrier.
Chop leaves of about 8 sprigs of fresh thyme.
Cut pockets in the tilapia fillets and stuff the pockets with your peppery-lime-herby concoction. What's left, you rub all over the fish.
Pan cook in olive oil, uncrusted side down first. Flip over when bottom is cooked and push down with a spatula so it crusts.
When cooked, lay on a bed of rice (white or wild). Heap with microgreens for a crunch. Dress up with wasabi mixed in with low sodium soy sauce or tamari. Garnish with chopped scallions or chives.
The good thing about this is you can save half the fish for lunch the next day.
Healthy food is delicious and accessible - busy schedule notwithstanding!
Namaste!
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