I came across a recipe on Food Network for halibut with a ricotta pea puree, and since I absolutely love ricotta (and happened to have plenty of peas in the freezer), I made my own version of this recipe to make a tilapia with ricotta pea puree. I was not about to be buying halibut, but I stopped by Trader Joe’s and picked up some tilapia and fat free ricotta.
I have never been able to saute white fish very well. I have come to the conclusion that I just need to use more olive oil in cooking the fish since it is a less fatty fish and needs the oil so it doesn’t stick to the pan. Anyway, I used lemon pepper seasoning, lemon juice, garlic, and parsley for flavor on the fish.
This dish turned out pretty well. The flavors of the more salty and savory fish went well with the sweeter and slightly starchy ricotta pea puree. I would have even eaten the puree by itself, but Mr. Cyclist insisted that the puree and fish tasted best only when eaten together.
I served it with a side of steamed broccoli. Perfect light meal!