Crunchy Vegetables
12 small turnips
6 small cucumbers
3 small carrots
1 large sweet potato
1 medium yellow bell pepper
1 small rutabaga
Tilapia
2 cups water
1 cup dry white wine
1/2 cup olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons English mustard
1 tablespoon chopped fresh cilantro
400g tilapia fillets
1 bay leaf
1 minced garlic clove
Salt to taste
Crunchy Vegetables
12 small turnips
6 small cucumbers
3 small carrots
1 large sweet potato
1 medium yellow bell pepper
1 small rutabaga
Tilapia
2 cups water
1 cup dry white wine
1/2 cup olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons English mustard
1 tablespoon chopped fresh cilantro
400g tilapia fillets
1 bay leaf
1 minced garlic clove
Salt to taste
Crunchy Vegetables
Cut the carrots into quarters, the sweet potato into thick slices, the cucumbers in half lengthwise, the bell pepper into strips, the rutabaga into thick rounds and the turnips in half
Arrange the vegetables on a platter and set aside
Tilapia
Bring the water, white wine, bay leaf, and salt to a boil
Reduce heat and simmer for 10 minutes or until the fish flakes easily with a fork
Drain and let it cool
Using two forks, flake the tilapia into fine shreds
Set aside. Reserve
With an electric mixer, mix well the lime juice, olive oil, English mustard, garlic, and cilantro
Add the reserved fish and mix vigorously until a smooth paste forms
Divide among six small serving dishes
Serve with the crunchy vegetables reserved.
