chef's corner
Want to know what's going on over at the cafe? We'll let you know here, at the Chef's Corner!
We'll keep you posted on events held at Field Greens, what Stephanie and Thomas are up to, and we'll also give you a few recipies to try at home on your own!
Featured recipe: Seared Island Tilapia Salad (Serves 4)
- 1 cup cornmeal
- 1 teaspoon chili powder
- salt and pepper
- 1 1/2 pounds tilapia fillets (or flounder or sole)
- 1/2 cup extra virgin olive oil, plus more for frying
- Two 10-ounce bags mixed greens
- 3/4 cup grape tomatoes, halved
- 1/2 cup pecans, toasted and coarsely chopped
- 1/4 small red onion, thinly sliced
- 1/4 cup honey mustard
In a shallow bowl, combine the cornmeal and chili powder; season with salt and pepper. Lightly coat each piece of fish with the mixture.
In a large nonstick skillet, heat 3 tablespoons olive oil over medium heat. Working in batches, add the fish and cook, turning once, until browned, 6 minutes total. Drain on paper towels.
Combine the greens, tomatoes, pecans and onion. In a jar with a lid, shake the honey mustard and remaining 5 tablespoons olive oil; pour over the salad and toss. Serve the fish on top of the salad.