Lunchbreak: Prairie Grass Cafe chef Sarah Stegner makes seared tilapia with citrus slaw and parsnips

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Sarah Stegner

Prairie Grass Cafe
601 Skokie Blvd.
Northbrook
(847) 205-4433

www.prairiegrasscafe.com

Fundraising Event for Chicago Latin Fusion:
April 24 - at Prairie Grass Cafe
10:00 p.m.
Donation - $50

Seared Tilapia with Citrus Pea Shoot “Slaw”and Caramelized Parsnips

Ingredients:
2 fillets of fish (approximately 5-6 ounces each)
2 Tbs olive oil or grape seed oil
salt and fresh ground white pepper
1 tsp fresh squeezed lemon juice

Directions:
Season the fish on both sides. Saute over medium high heat in grape seed oil in a pan until the fish is gold brown, turn it over and repeat. Add a splash of lemon to the pan.

Slaw

Ingredients:
1/4 cup of thinly shaved red cabbage
1/4 cup of pea shoots or greens
1/4 cup of thinly sliced fennel
1/4 cup each of grapefruit, blood orange, orange supremes (segments of the citrus)
1 tsp capers
splash each of lemon and olive or grape seed oil
salt

Directions:
Mix all together in a bowl just before serving.  Toss and season to taste.

Parsnips

Ingredients:
2 pc. parsnips
1 Tbs grape seed oil
salt

Directions:
Peel parsnips and cut into 1 inch even pieces. Blanch in boiling salted water until just before tender.  Saute in a pan with oil over medium low heat until golden brown and crispy. Season to taste with salt.  Serve hot.

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