Ingredientes para cantidad-de-porciones:
6 oz
tilapia filet
1/2 cup
half inch eggplant cubes
1/2
onion, thinly sliced
1/2 cup
red pepper, thinly sliced
1/2
peach blended
1/2 cup
water, rest in sliced
1 tablespoon
grainy dijon mustard
1 1/2 tablespoons
pine nuts
1 tablespoon
chopped oregano
1 teaspoon
olive oil
1/8 teaspoon
salt and pepper
1/4 cup
prepared quinoa cooked
vegetable stock
1 teaspoon
oregano
4
sliced black Kalamatta olives
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6 oz tilapia filet
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1/2 cup half inch eggplant cubes
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1/2 onion, thinly sliced
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1/2 cup red pepper, thinly sliced
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1/2 peach blended
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1/2 cup water, rest in sliced
-
1 tablespoon grainy dijon mustard
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1 1/2 tablespoons pine nuts
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1 tablespoon chopped oregano
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1 teaspoon olive oil
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1/8 teaspoon salt and pepper
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1/4 cup prepared quinoa cooked
-
vegetable stock
-
1 teaspoon oregano
-
4 sliced black Kalamatta olives
Instrucciones:
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Cut the eggplant, onion and peppers and place in a small baking pan. Drizzle with olive oil. Bake at 375F for 10 minutes.
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Mix juice, mustard, pistachios, oregano, salt and pepper in a bowl. Add the tilapia, mix and set aside for 10 minutes. After 10 minutes remove place fish filet with the sauce over the vegetables and continue to cook for 10 to 12 minutes more.
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Serve.
