Garlic & Herb Tilapia + Mushroom Barley Risotto

Serves: 2

Prep time: 20 mins

Cook time: 25 mins

Ingredients

Preparation

In a large pot or sauté pan add the unsalted butter and melt over a medium high setting. Add the onion, garlic and mushrooms and cook for approximately 5 minutes until the onions are translucent and the mushrooms lose some of their moisture.
Add the barley to the pot along with the mushroom mixture and cook for one minute more before turning the heat down to medium. Begin adding the vegetable stock approximately 1/2 cup at a time while stirring the barley actively between additions. Wait for most of the broth to be absorbed before adding more.
Meanwhile, preheat a separate non-stick pan to medium-high heat. Add the Tilapia fillets in a single layer and cook for 11 minutes, flipping halfway, until an internal temperature of 165 is achieved.
While the Tilapia cooks continue simmering the barley risotto for approximately 15 minutes until most of the stock has been absorbed and the risotto is tender, but still al dente. Add the fresh thyme, season with salt and pepper and stir well.
When the risotto and Tilapia are finished cooking reserve momentarily while you prepare the squash. Remove the Tilapia from the non-stick pan, add the olive oil and squash. Sauté over medium high heat for about 5 minutes until nicely browned and tender.
Serve the fully cooked Garlic & Herb Tilapia atop a generous serving of barley risotto and sautéed delicata squash.

Sea Cuisine