Contents of your meal kit:
tilapia
fuyu persimmon
shallot
pomegranate seeds
chopped parsley
lemon
green beans
sage butter
Cookware needed: small mixing bowl, 2 medium or large skillets with lids (at least one nonstick)
Finishing steps:
- Dice persimmon into ¼-inch pieces. Finely mince shallot. Combine in a mixing bowl along with pomegranate seeds, parsley, a squeeze of lemon juice and a drizzle of olive oil. Set aside.
- Season both sides of fish with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. Once hot, add tilapia and cook 3-5 minutes or until golden brown. Flip, cover and cook another 3-5 minutes or until cooked through. Continue with next steps after flipping the fish.
- Place green beans in the bottom of a second skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam green beans about 3 minutes or until tender. Remove lid, and when water has mostly evaporated, turn off the burner. Stir in the sage butter, and season with salt & pepper. If the fish isn’t ready yet, cover green beans to keep warm.
- Once tilapia is cooked through, divide between plates and top each serving with a big spoonful of pomegranate-persimmon salsa. Enjoy green beans on the side.