This dish almost was a masterpiece. Despite roasted, salted pistachios, plumped cranberries, juicy tilapia, ginger, and tarragon…this recipe fell a bit flat. Bland. Blah. There is nothing terribly wrong with it, but it needs some help. Maybe I was too conservative with the spices? Or maybe I need some other spices? I was at a bit of a loss as to what I should do.
I was very happy with the dried cranberries, though. I decided to add them to the quinoa as it cooked, so that they would hopefully absorb some water and plump up–it worked!
Any suggestions to improve the flavour are quite welcome!
2 6 oz tilapia fillets
1/2 c quinoa, rinsed and uncooked
1 c water
1/4 c dried cranberries
1/4 c pistachios, roasted, salted, and shelled
Bring the water and quinoa to a boil in a small pot over high heat. Once the water is boiling, cover and reduce the heat to low. Let simmer for approximately 20-25 minutes. Halfway through the cooking process, add the cranberries to the quinoa. Meanwhile, cook the tilapia in a nonstick pan over medium heat. Flip to cook on both sides, until the fish is cooked through, or white and flaky even in the middle. Roughly chop into pieces and set aside. When the quinoa is finished, add the fish, pistachios, and seasonings to the pot. Stir to combine, and serve. Enjoy!