Recipes: Quinoa with Celery and Mushrooms and Tilapia with Chile Lime Butter

Published:  06/21/2015

Tonight's Menu 

Tilapia with Chile Lime Butter

Quinoa with Celery and Mushrooms

Green Beans

Pineapple

Quinoa with Celery and Mushrooms

3 cups chicken stock
1 tsp garlic, minced
1 1/2 cups quinoa
3 medium stalks celery, cut into 1/4-inch dice (about 1 cup)
1 cup mushrooms, cut into pieces and sautéed (try Crimini or wild mushrooms)
salt

In a medium saucepan, bring the stock to a boil over high heat. Add the quinoa, garlic and diced celery, mushrooms and return to a boil, reduce the heat to simmer, cover, and cook for 12 to 14 minutes. Season with salt and pepper to taste.

Tilapia with Chile Lime Butter

For chile lime butter:
1/2 stick (1/4 cup) butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile
1/2 teaspoon salt

For fish
6 (5- to 6-oz) pieces skinless tilapia fillet (I buy frozen Tilapia Loins from Costco that are all individually packaged)
1/2 teaspoon salt
2 tablespoons vegetable oil

Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Can be made 1 day ahead and chilled, covered. Bring to room temperature before using. Prepare fish: Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.