Tilapia with Garlic Edamame
Total time 20 min. Serves 2. By Todd Porter and Diane Cu, September 2014. Edamame gets cooked with a bit of butter, fish sauce and spicy garlic chili sauce before being served over simple tilapia in this incredibly quick meal.
🍳 Cook: 20 min
Ingredients
| 2 pcs | tilapia fillets (4-ounce each) | |
| to taste | kosher or sea salt | |
| to taste | fresh cracked black pepper | |
| 2 tbsp | 30 ml | unsalted butter, divided |
| 2 cloves | garlic, minced | |
| 2 tbsp | 30 ml | sliced shallots |
| 1 cup | 240 ml | shelled edamame, thawed |
| 1 tbsp | 15 ml | fish sauce |
| 1 tsp | 5 ml | garlic chili sauce |
| a little | Worcestershire sauce (optional) |
Instructions
- Rinse and pat dry the tilapia fillets. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1-2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside.
- In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the garlic and shallots. Cook for 1-2 minutes or until soft.
- Stir in the edamame, fish sauce, and garlic chili sauce (and a little Worcestershire). Cook for 1 minute or until the edamame are heated through.
- Plate the fillets and then spoon the edamame mixture and any remaining juices over the fillets. Serve warm.