Healing mushrooms and spices really jazz up tilapia’s gentle flavor.
1 pound shiitake mushrooms
2 cloves garlic
1 cup cilantro
2 teaspoons salt
4 tilapia fillets
Prep mushrooms by wiping clean and slicing thinly. Juice two limes and slice the other into wedges. Peel and thinly slice shallot. Peel and press or mince garlic. Roughly chop cilantro.
Mix salt and lime juice, pour over tilapia.
3 tablespoons coconut oil
2 teaspoon chile powder
1 teaspoon pepper
In a skillet, heat coconut oil and cook fish over medium heat 2-3 minutes on each side. Remove from pan and set aside.
Add shiitake mushrooms, shallot, salt, pepper, garlic and chile powder to skillet. Cook for another 2 or 3 minutes, or until mushrooms are soft.
4 cups mixed baby greens
Divide fillets among dishes, top with mushrooms. Serve on a bed of mixed baby greens. Garnish with a slice of lime and cilantro.
Preparation: 15 minutes