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Tilapia With Barley, Shiitake, And Edamame Salad

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3 tablespoons extra-virgin olive oil

6 ounces shiitake mushroom caps, sliced 1/4 inch thick

3 shallots, minced (1/3 cup)

1 teaspoon minced garlic

1 1/2 cups frozen shelled edamame

3 cups cooked barley (from 1 cup dry)

1 teaspoon coarse salt

Freshly ground pepper

2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)

1 1/2 teaspoons coarse salt

1/4 cup lime juice (from 4 limes)

1/4 cup water

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