I wasn't sure that I was going to share this recipe because of a specific item that won't be available everywhere, but it really does taste great and I think it could be easily adjusted.I really do love Wegman's grocery stores, especially for all of the gluten-free items they sell, not to mention the fact that their store brand has codes on the front of their packaging, including a little yellow G on all the gluten-free items.
Wegman's sends me a magazine occasionally with great recipes. And this comes from one. The original recipe is not Gluten-free, but it was easy for me to modify.
12 oz green beans, cleaned, cut and trimmed
4 tilapia fillets (about 6 oz each)
1/4-1/2 cup Four Flour Bean Mix (I've learned it works the very best for browning meats)
1 Tbsp Pure Olive Oil
1 Tbsp Wegmans Basting Oil (I just use canola oil for a different flavor)
1 tsp butter
1 pint grape tomatoes, halved (this time I used cherry tomatoes and quartered them)
2 Tbsp Wegmans Lemon-Dill Finishing Butter (This is obviously the reason I wasn't going to share this, but you could add your own dill, lemon, butter and some garlic, and it would probably give you a similar effect)
- Blanch green beans 1-2 min in large pot of boiling, salted water. Drain; set aside.
- Dust tilapia with flour. Pat off excess.
- Heat olive oil in skillet on MEDIUM-HIGH, until oil faintly smokes; add fish.
- Turn over when fish changes color one-quarter of the way up and seared side has turned paper bag-brown, 2-3 min. Reduce heat to MEDIUM.Cook 3-5 min, until internal temp reaches 120 degrees; check by inserting thermometer halfway into thickest part of fish.
- Add basting oil and butter to pan. Swirl. Baste with spoon, 1-3 min, until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 min.
- Add green beans, tomatoes, and lemon-dill butter or citrus soy sauce to pan; heat, stirring, 30 seconds. Serve over tilapia.
