A quick and easy weeknight dinner that takes less than 40 minutes to prepare.
- 1-2 tilapia fillets
- 1-2 cloves of garlic
- 1/2 a pound of sugar snap peas
- 1/2 of one carrot
- 4-5 button medium mushrooms
- salt and pepper
- soy sauce
- half a lemon
Slice the mushrooms. De-string peas by snapping the stem end and pulling the fibrous side away. Julienne the carrots. Mince the garlic. Rise off the tilapia and pat it dry. Season with pepper and some soy sauce.
Start with a table spoon or two of vegetable oil in a large skillet. If you have a wok please do this in the wok and get the oil screaming hot. If you’re using a nonstick pan like me when the oil is shimmering and flows freely add the garlic and carrot and stir for a minute or so. If you have a wok don’t add anything until the oil just starts to smolder.
Add the mushrooms and peas and continue to stir fry for another minute. Now add a tablespoon or two of water. Things should start to get steamy and everything will cook through. Season with pepper and a dash of soy sauce. Set the veg aside in a covered container to stay warm.
Clean the pan and add a few table spoons of olive oil. Again when the oil’s shimmering add the fish.
Since the fillets are generally very thin the fish will cook very quickly. In 3-4 minutes the first side should be golden brown. Flip the fish and continue cooking for another 3 or so minutes until the other side is browned. Blot the fish on a bit of towel.
To get the cool accents on the plate before you place anything dip the back of a spoon in some soy and drag it across the place at a angle. Spoon a small heap of the veg onto the center of the plate. My fillets were pretty wide so I cut them in half and laid them on top of the veg at an angle. Squeeze a little lemon juice onto each piece of fish and you’re good to go.