Ingredientes para cantidad-de-porciones:

tilapia

6 oz

tilapia filet

eggplant

1/2 cup

half inch eggplant cubes

onion

1/2

onion, thinly sliced

red_pepper

1/2 cup

red pepper, thinly sliced

peach

1/2

peach blended

water

1/2 cup

water, rest in sliced

dijon mustard

1 tablespoon

grainy dijon mustard

pinenuts

1 1/2 tablespoons

pine nuts

oregano

1 tablespoon

chopped oregano

oil

1 teaspoon

olive oil

sal y pimienta

1/8 teaspoon

salt and pepper

quinoa

1/4 cup

prepared quinoa cooked

caldo

vegetable stock

oregano

1 teaspoon

oregano

kalamata olives

4

sliced black Kalamatta olives

  1. 6 oz tilapia filet

  2. 1/2 cup half inch eggplant cubes

  3. 1/2 onion, thinly sliced

  4. 1/2 cup red pepper, thinly sliced

  5. 1/2 peach blended

  6. 1/2 cup water, rest in sliced

  7. 1 tablespoon grainy dijon mustard

  8. 1 1/2 tablespoons pine nuts

  9. 1 tablespoon chopped oregano

  10. 1 teaspoon olive oil

  11. 1/8 teaspoon salt and pepper

  12. 1/4 cup prepared quinoa cooked

  13. vegetable stock

  14. 1 teaspoon oregano

  15. 4 sliced black Kalamatta olives


Instrucciones:

  1. Cut the eggplant, onion and peppers and place in a small baking pan. Drizzle with olive oil. Bake at 375F for 10 minutes.

    tilapia with peach1
  2. 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.

    tilapia with peach2
  3. Serve.

    tilapia with peach3