Butter and Herb Basted Lake- Raised Tilapia with Roasted Beet, Arugula and Basil Salad
Healthy, light and delcious! This salad with butter and herb basted Tilapia is perfect for a quick and easy weekday dinner or lunch. Mix and match with your favorite fresh greens to create the ultimate salad that everyone will enjoy.
4 lake-raised Regal Springs Tilapia fillets or Loins
2 table spoons butter
2 teaspoons fresh thyme
6 table spoons extra virgin olive oil
2 small red beets
2 small golden beets
4 cups baby arugula
1 cup fresh basil
1 table spoon high quality balsamic vinegar
1 table spoon whole grain mustard
sea salt and fresh pepper
To make the salad:
Wrap beets individually in aluminum foil, drizzled with EVOO and salt and pepper.
Roast in 375-degree oven for 20 minutes allow to cool and slice.
In a metal mixing bowl large enough to hold the entire salad. Put whole grain mustard and vinegar in bowl first with salt and pepper to taste and 1 table spoon fresh thyme. Slowly whisk 4 table spoons EVOO into bowl, making sure that the dressing is fully emulsified. Once the fish is cooked you will add the arugula and basil, then mix with tongs to cover thoroughly. Then you will add the beets. The goal is to cover the greens with dressing then add the beets. The sweetness of the beets will contrast well with the spiciness of the arugula. Remember that the dressing will wilt the greens, so add it at the last moment.
To cook the fish:
You will need a large Sauté pan or possible two sauté pans. Over medium high heat melt the butter and add the fish. Once the fish starts cooking add the remaining thyme. During the cooking process you will want to continually spoon the butter over the top of the fish. This will give the fish a nice golden brown crust. The fish will take approximately 6 minutes to cook with 4 of those minutes done on the first side. After 4 minutes you will turn the fish and allow to cook the remaining 2 minutes, or until you reach your desired doneness. When done remove from heat and leave in the pan.
Mix salad then divide into 4 portions. Place salad in the middle of the plate, then lay the fish partially on the salad and partially on the plate.