Monday, July 19, 2010
Tilapia with Cabbage Salad & Corn
We harvested a head of cabbage from the garden this weekend and I have to say it's the most delicious cabbage I have ever tasted! This meal is a celebration of summer that packs an amazing amount of flavor.
Simply boil shucked ears of corn for about 10 minutes and then slather with butter and salt. Himilayan Sea Salt is my favorite.
Cabbage and Black Bean Salad
Grapeseed Oil (or whichever oil you prefer)
Black Beans (I used 365 Organic canned)
Grapeseed Mayonnaise (optional)
Saute Ginger for a few minutes until translucent and fragrant. Add Cabbage and Mustard Seeds. Saute until wilted and tender, but not too soft. Transfer to a bowl, add strained Black Beans, Lime Juice and Salt to taste. You can mix in some Mayonnaise if you like.
Pan Fried Tilapia
Red Pepper flakes
Mexican Spices (from Vitamin Cottage in the packaged bulk section)
Heat Oil to medium/medium high. Coat fillets with spices, place in pan and brown on both sides until flaky and delicious looking.