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Pan-Fry

Greek Yogurt-Marinated Tilapia with Charred Sugar Snap Peas
Ingredients
This recipe borrows a technique from Indian tandoori where meat or fish is coated in yogurt before cooking. Here, veggies and fish use the same skillet for easy cooking and cleanup.
1/3 cup nonfat Greek yogurt
5 Tbsp. sesame oil, divided
1 tsp. crushed red pepper, divided
1 lemon
1 (12-oz.) package Nature's Promise Tilapia Fillets, thawed
1/2 (15-oz.) bag sugar snap peas, ends trimmed
1/4 cup chopped green onions
2 (8.8-oz.) packages Nature's Promise 90 Seconds Brown Rice
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Greek Yogurt-Marinated Tilapia with Charred Sugar Snap Peas

Greek Yogurt-Marinated Tilapia with Charred Sugar Snap Peas

Greek Yogurt-Marinated Tilapia with Charred Sugar Snap Peas
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:15 minutes
directions
In a large resealable bag, combine yogurt, 1 tablespoon sesame oil, 1/2 teaspoon crushed red pepper, 2 teaspoons lemon zest and 2 tablespoons lemon juice, salt and pepper. Place fish fillets in bag, seal, then gently shake to coat in marinade. Refrigerate at least 30 minutes, up to 1 hour.
Meanwhile, heat 2 tablespoons sesame oil in a large nonstick skillet on medium-high. Add snap peas and cook 5 to 6 minutes, until charred on all sides. Add remaining 1/2 teaspoon crushed red pepper and season with salt. Cook another 1 minute. Remove from skillet and keep warm.
In same large nonstick skillet, heat remaining 2 tablespoons sesame oil on medium-high. Add green onions and saute 1 minute. Remove fish from marinade and pat dry with a paper towel. Push green onions to one side of skillet and add fish fillets. Cook 4 minutes, undisturbed, then carefully flip fish over. Finish cooking fish another 2 to 3 minutes, until cooked through and flaky.
Heat rice according to package directions. Divide rice among 4 plates and top with snap peas and tilapia. Spoon green onion oil from pan over top of fish.
Source: Hannaford fresh Magazine, March April 2024
 
 
 
 
 
 
 
 
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