Tuesday, September 14, 2010
1 1/2 cups fresh pineapple diced ( about 12 oz )
2 cups frozen shelled edamame ( rinsed under cold water until defrosted )
2 thai red chilis
2 cups vegetable or chicken stock
1. Place half of pineapple in food processor with half of basil, soy sauce and lime juice and zest. Blend until smooth. set aside
2. Season Tiliapia with salt and pepper and coat both sides with flour.
3. Heat small saucepan over medium heat. Add 1 tbs oil and couscous and toast for 1-2 minutes until gives off a nutty aroma. Add edamame, remaining pineapple and 2 cups of stock, and 2 thai red chili's and bring to a boil. stirring once or twice. Turn off heat and cover. Let rest for 15 minutes until liquid is absorbed.
4. Meanwhile heat large skillet over medium heat. Add remaining 1 tbs oil, When oil is hot, add tilapia and cook for 3-4 minutes per side, until a crisp crust forms and fish is cooked through. Add remaining basil to the resting couscous and stir. Divide couscous mixture and tilapia into 4 servings. Drizzle tilapia with 3 tbs pineapple soy mixture. Nutritional information says that this recipe is 417 calories per serving. Total fat - 11 grams, total carbs-44g, protein 38g, and fiber 9g. That sounds good in my book. Remember its all about portion size. Or at least thats what I am learning now. A healthy, nutritious and delicious tasting dinner. Quick and Easy to make! It was sooo yummy! I served it with a side of Arugula with some Mango Chili Vinegar and Olive Oil. Sorry guys, I keep forgetting to take pictures. I had the camera in my pocket but sat down to eat and completely forgot. This picture is the leftovers in containers! LOL Remember- Life is full of Tasty Morsels!