Recipes Tilapia with Garlic Edamame 5.0 (1) 1 Review Edamame gets cooked with a bit of butter, fish sauce and spicy garlic chili sauce before being served over simple tilapia in this incredibly quick meal. Slideshow: Fast Fish Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 2 Ingredients Two 4-ounce tilapia fillets Kosher or sea salt, to taste Fresh cracked black pepper, to taste 2 tablespoons unsalted butter, divided 2 cloves garlic, minced 2 tablespoons sliced shallots 1 cup shelled edamame, thawed 1 tablespoon fish sauce 1 teaspoon garlic chili sauce Directions Rinse and pat dry the tilapia fillets. Season with salt and pepper. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1-2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside. In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the garlic and shallots. Cook for 1-2 minutes or until soft. Stir in the edamame, fish sauce, and garlic chili sauce. Cook for 1 minute or until the edamame are heated through. Plate the fillets and then spoon the edamame mixture and any remaining juices over the fillets. Serve warm. Rate it Print