The Chef Made A Short Appearance

The chef made a short appearance last night and whipped up this amazing, quick and healthy meal. I am pretty sure I wrote about this meal before, but I just can’t get enough of the beautiful colors. He actually found the recipe a few years ago in the Men’s Health magazine and it’s from the kitchen of I recently read somewhere (either bump.com or babycenter.com) that in the last trimester it’s really important to eat fish as it helps the baby with the brain development. So to help Mili-Mali’s brain growth we are bringing back the fish on the menu once a week. I can actually handle the smell and taste of it again.The tilapia was perfect – it was thin, browned and salty to my taste. What you don’t see in the picture is a piece of NAAN bread that I ate as I needed some starch. INGREDIENTS 4 tbsp extra-virgin olive oil 1 small red onion, diced 2 small bell peppers, seeded and diced (use red, yellow, green, or a combination) 1 garlic clove, finely chopped 1 15-oz can black beans, drained and rinsed 1/2 cup dry white wine 2 tbsp chopped fresh parsley Salt to taste Freshly ground black pepper to taste4 6-oz tilapia fillets TO MAKE 1> Heat 2 tablespoons of the oil in a large sauté pan. Add the red onion and sauté for 5 minutes, or until tender. 2> Add the peppers and garlic, and sauté for 5 minutes, or until soft. 3> Add the beans and the wine and bring to a gentle simmer, cooking for about 3 minutes, or until the beans are heated through and most of the wine has been reduced. Stir in the parsley. Season with salt and pepper. Keep warm. 4> To cook the halibut: Place a large sauté pan or skillet over medium-high heat and drizzle the remaining 2 tablespoons of oil into it. Salt and pepper both sides of the halibut fillets. Place them in the hot pan and cook for 4 minutes, or until golden brown on the bottom. 5> Turn the fillets over and cook for 3 minutes, or until the fish is just cooked through but still moist and juicy. 6> Spoon the beans onto the center of 4 plates. Top with the halibut fillets. Spoon some salsa (recipe above) atop the halibut, drizzle a bit more salsa around the beans, and serve.

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