Marinated Tilapia on a Bed of Fennel Salad

Allergies: Fish, Soya4 ServingsCalories: 351 per serving
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Phase 1-2-3

Ingredients

  • 1 1/2 lbs tilapia
  • 4 cups soybean sprouts, blanched
  • 3 1/2 cups fennel bulb, finely sliced
  • 3 limes
  • 2 tbsp green onions
  • 2 tbsp parsley
  • 2 tbsp coriander leaves
  • 4 tbsp Ideal Protein Oriental Sesame Sauce
  • 1 tbsp olive oil
  • 1 tbsp onion powder
  • 1 tsp sea salt
  • red pepper flakes, to taste
  • sea salt, to taste
  • pepper, to taste

Directions

  1. Combine the tilapia with the juice of 1 lime and sea salt.
  2. Marinate in the refrigerator for 1 hour.
  3. This will cook the tilapia.
  4. Wash and dry on paper towels.
  5. Set aside in the freezer for 15 minutes.
  6. This will allow for easier slicing.
  7. Blanch the fennel in salted, boiling water.
  8. Set aside and preserve the cooking water.
  9. Cut fish into thick strips.
  10. Arrange on a shallow baking dish.
  11. Add green onions, Oriental Sesame Sauce and mix.
  12. Add the juice of 1 lime and 3 tablespoons of the cooking water from the fennel.
  13. Cover with plastic wrap and marinate in the fridge for 2 hours.
  14. Stir every 30 minutes.
  15. Slice the 3rd lime into thin slices.
  16. Mix fennel with sprouts and olive oil.
  17. Plate fish on very cold plates over the fennel salad.
  18. Salt and pepper to taste.
  19. Add red pepper powder and decorate with lime slices.
  20. NOTE: You can use wild salmon for this recipe. In this case, it would be a restricted food to be consumed once a week only. Make sure to use wild salmon, 90% of the salmon on the market is farm-fed salmon, which is fattier than wild salmon. Salmon is an excellent source of Omega 3 especially if served raw.
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