Tonight I went with some Tilapia that I had in the freezer, and it could not have turned out any better!
I did very little prep work on the Tilapia. A simple rub of salt, pepper, and garlic powder. I added a dash of paprika for just a minute or two at the end to give it a nice color in addition to a little extra flavor.
I use a cast iron, but any skillet will do the trick. You really shouldn’t need too much time on the fish, Tilapia cooks fast, and you should not need more than a few minutes on each side. Use a thermometer if you have one, and pull it when it gets around 145.
I made a bed for the Tilapia using some of my recently harvested sunflower microgreens. Added sides of steamed peas and a fresh red cabbage salad to bring it all together.
All the components of this lineup worked really good together, and the sunflower and Tilapia combination worked out beautifully!
A delicious way to build a healthy meal around microgreens!
I will absolutely be adding this to the menu!
