Matha Stewart in Training

OK, not really. But I did finally make one of her recipes. Each Christmas my mother-in-law gets me a subsciption to Martha Stewart Living magazine. I look through the magazine each month, and occasionally tear out a recipe or a crafty idea. Usually these tear-outs end up in the garbage after sitting on my desk for a couple of weeks. I have to admit, I've never made a recipe or done a crafty thing from this magazine. This month however, I saw a recipe that I knew I wanted to make immediately. It was Scallops with Edamame salad and puree.

The part that really appealed to me was the puree of edamame. I had a dish some time ago at Cowboy Ciao, that came with an edamame puree. I enjoyed it so much, that I knew I would eventually want to recreate something similar at home. Of course, I never did. Until now.

When I got to the store, the scallops weren't as fresh looking as I had hoped. I decided to get the fresh tilapia and substitute that for the scallops. I also decreased the amount of lime juice in the puree so that it wouldn't be overpowering lime. I'm glad I did, as the puree had a fresh taste with a hint of lime that was perfect. Here is the recipe with my substitutions.

Tilapia with Edamame Salad and Puree
Adapted from Martha Stewart Living

For the Salad:
1/2 cup frozen edamame, cooked according to package instructions
1/2 red bell pepper, finely diced
1 Tbsp toasted black sesame seeds
1 tsp fresh lime juice
1 tsp. seasoned rice vinegar
1/2 tsp sugar
1/4 tsp coarse salt
1/4 tsp. freshly ground pepper

Combine all of the above together and set aside.

For the Puree:

2 1/2 cups frozed shelled edamame, cooked according to package instructions
2 Tbsp lime juice
1/3- 1/2 cup water
2 tbsp cilantro leaves
1 Tbsp garlic, finely chopped
1/4 tsp. salt
1/2 tsp freshly ground pepper

Process edamame, lime juice, water, garlic, cilantro, salt and pepper in food processor until smooth.

For the tilapia:

2, 5 oz fillets of fresh tilapia (or scallops or other mild white fish)
1 tsp. course salt
1/2 tsp. ground black pepper
1 Tbsp. olive oil

Season both sides of the fish fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add fish, and cook until golden brown, 3-5 mintues per side.

Top warmed edamame puree with fish, and top the fish with a few tablespoons of the edamame salad. Serve with lime wedges. (I also topped with a few halved cherry and pear tomatoes.)