Poached Tilapia with Creamy Shiitake Ragoût
I poached the tilapia fillets in the cream sauce with the vegetables, i.e., a sauce of vegetable stock, heavy cream, cabbage, shiitake mushrooms, dijon mustard, fennel seed, thyme, salt and pepper. I used dried mushrooms, but the texure of fresh mushrooms would likely be better with this delicate fish.
I prepared couscous in vegetable stock and served it layered in the middle.
This was inspired by a related recipe for Pan-Seared Cod with Creamy Fennel Ragoût.
Shiitake and Bok Choy Soup, Broiled Tilapia, and Sesame Sautéed Baby Bok Choy
I found some dried shiitake mushrooms in the cupboard that my mom gave me some ten years ago (they were grown in Arkansas, of all places), so I decided to finally reconstituted them for this soup. To the best of my recollection, this is the first soup I’ve made from scratch. :-)
Here are the recipes I used for this healthy meal:
“Chicken, Shiitake and Bok Choy Soup”
(The water used to reconstitute the mushrooms was used, in part, to make chicken bouillon.)
“Asian-Style Grilled Tilapia”
(I substituted chili garlic sauce for red pepper flakes, added minced cilantro to the marinade, and served this atop sticky rice. While broiling, I reduced the marinade and served it over the tilapia.)
The sesame bok choy was prepared similarly to my earlier sesame swiss chard, but spiced up with a spoonful of chili garlic sauce.