Need a recipe for your aquaponic production?  

Here are some healthy dishes using vegetables that are being produced this summer in the UVI Aquaponic System.

Delectable Swiss Chard

Freshness is the key determinant that makes this dish deliciously sweet and buttery.  You want to use this recipe from harvest to table in the same day if possible.

Ingredients

  • Large bunch of Swiss chard
  • Garlic clove – sliced
  • EVOO – extra virgin olive oil
  • Water – just a little
  • Pinch of salt & red pepper flake
  • Butter – Tbsp spoon
  • Grated Parmesan Cheese – about ¼ cup

 Procedure

  • Rinse out the Swiss chard leaves lightly. Remove the toughest third of the stalk. Roughly chop the leaves into inch-wide strips. Heat a saucepan on a medium heat setting; add olive oil, a few small slices of garlic and the crushed red pepper.
  • Sauté for about a minute, add the chopped Swiss chard leaves salt and butter. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it).
  • Place the Swiss chard into a serving dish. Finish by topping with grated parmesan cheese. Enjoy.

Above recipe provided by Chef Jose Perez, Director of Food Services, Mountainside Treatment Center

Baked tilapia on bed of sauteed kale

Ingredients

  • Tilapia
    • 1 lb tilapia fillet (3-4 fillets)
    • 2 Tbsp butter
    • 1 Tbsp lemon juice
    • 1 Tbsp capers (drained)
    • 2 sprigs fresh thyme
    • 2 sprigs fresh oregano
    • To taste:  garlic powder, paprika, salt
  • Kale
    • 4 whole garlic cloves
    • 2 Tbsp olive oil
    • 1 lb. kale, leaves removed from stems

Procedure

  • Combine butter, lemon juice, capers, herbs and spices and pour over tilapia fillets in baking pan.
  • Bake, uncovered for 10 – 15 minutes at 425ºF or until fish flakes easily with a fork.
  • Roast garlic cloves in olive oil,
  • Remove cloves from oil, cool and peel skin.
  • Transfer oil from garlic roasting to pan and sauteé until just wilted. 
  • Add the garlic cloves.
  • On a dish, place the kale then Tilapia over top.  Drizzle sauce from baking dish over fish and kale.
  • Serve with Brown Rice Pilaf for complete health and wellness meal.

Above recipe provided by Chef Jose Perez, Director of Food Services, Mountainside Treatment Center

Couscous With Chard, Fresh Fish, and Tomatoes

Ingredients

  • Couscous
    • 1 cup couscous
    • 1 Tbsp butter
  • Chard
    • Salt and pepper
    • 20 or 30 chard leaves, washed (don't bother to dry) and chopped
    • 1 Tbsp minced garlic
    • 5 Tbsp olive oil
  • Tilapia
    • 1 lb tilapia fillet
    • 2 Tbsp olive oil
  • Topping
    • 1/2 cup finely chopped onion
    • 1 pint cherry tomatoes, washed
    • 5 to 10 tarragon leaves

Procedure

  • Whisk the couscous into 2 cups of boiling water, along with the butter and a large pinch of salt. Cover and let stand.
  • In a large pot, combine the chard and garlic with 1 tablespoon of olive oil and some salt. Cover and cook until the chard is tender, stirring occasionally, 10 to 15 minutes.
  • Sauté the fish in 2 tablespoons of olive oil with some salt and pepper until the flesh flakes with gentle pressure from your finger.
  • In a separate pan, cook the onion in the remaining olive oil until softened. Add the tomatoes (crush a few to release their juice), tarragon, and salt and pepper. Cook until everything is warm and the tomatoes are about to burst, about 5 minutes.
  • On a plate, make a bed of couscous, top with the chard, then the fish, and finally the tomatoes.

Adapted from Chef Sam Kass, Executive Director of Let's MoveFirst Lady Michelle Obama's initiative to bring healthy food and lifestyles to the nation's children.

Bananalapia

Ingredients

  • 2 UVI Tilapia fillets (boneless/skinless)
  • 2 Green onion chopped using some of the green top
  • 1 Banana sliced
  • Spice blend - proportion to taste
  • paprika, cumin, curry, adobo, garlic powder, onion powder, cayenne pepper
  • 1/4 lemon
  • 1 Tbls. butter

Procedure

  • Shake most of splice blend over fish.
  • Heat oil in saute pan over medium high heat
  • add remaining spice blend to the hot oil
  • Add fish and cook till done
  • Add green onion and banana
  • Add butter and squeeze of lemon
  • Mix together to heat through
  • Serve over rice. Buen provecho!

Recipe presented by Chef Todd Gray,Equinox Restaurant, at Chef's in the Community, St. Croix Food and Wine Experience