Seared Tilapia and Vegetable Stir-Fry

Name: Seared Tilapia and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 2 celery stalks, chopped; 2 red or yellow bell peppers, cut into strips; 1 small onion, thinly sliced; 1 zucchini, cut into half-moons, about ½-inch (1 cm) thick; ¼ lb (115 g) white mushrooms cut into slices; 1/3 cup (75 ml) olive oil; 1 can (19 oz/540 ml) kidney beans, rinsed and drained; ½ cup (125 ml) store-bought salsa; ¼ cup (8 g) fresh cilantro; 5 fresh tilapia fillets (or pollock, haddock)

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Preparation 15 min
Cooking 15 min
Makes 4 to 6 servings

Featured in RICARDO Magazine FALL 2014 (p. 56)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 2 celery stalks, chopped
- 2 red or yellow bell peppers, cut into strips
- 1 small onion, thinly sliced
- 1 zucchini, cut into half-moons, about ½-inch (1 cm) thick
- ¼ lb (115 g) white mushrooms cut into slices
- 1/3 cup (75 ml) olive oil
- 1 can (19 oz/540 ml) kidney beans, rinsed and drained
- ½ cup (125 ml) store-bought salsa
- ¼ cup (8 g) fresh cilantro
- 5 fresh tilapia fillets (or pollock, haddock)

Preparation

- In a large skillet, stir-fry the vegetables in 3 tbsp (45 ml) of the oil until al dente. Add the beans and salsa and cook for about 2 minutes. Add the cilantro. Season with salt and pepper. Set aside.
- In a non-stick skillet, brown the fish in the remaining oil. Season with salt and pepper. Serve the stir-fried vegetables with the fish.

Note from Ricardo

Fish Tacos
Serve the tilapia and stir-fried vegetables in cold taco shells and serve with salsa, cilantro and sour cream.

Personal Note

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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