Monday, April 9, 2012

Seared Tilapia w/ Lemon Asparagus & Spicy Mint Gremolata

Using quality equipment is key to creating great dishes. That is to say, you don’t always need to go out and purchase the most expensive piece of cooking equipment, but more importantly a piece that can withstand time and rigorous use. When cooking your Tilapia, make sure that your non stick skillet is very hot, this will ensure that only a minimal amount of oil is needed. Your fish for once doesn’t actually have to be swimming to be ok. By using a few different fresh herbs and the hints of citrus as a topping, the fish will pack the perfect amount of heart healthy nutrients as well as a some great flavors to either start or finish off the day.

2 lb thin, tender asparagus, trimmed
3 TBS coarsely chopped mint leaves
1 small garlic clove, finely chopped
½ tsp finely grated lemon zest
Juice from 1 large Lemon
Few dashes of crushed red pepper flakes
2 tilapia fillets (around1 lb), halved
Kosher Salt and freshly ground black pepper
1 TBS extra virgin olive oil, plus 4 tsp oil for drizzling

Put a steamer basket in a large pot over 1-inch of boiling salted water.
Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
After you remove the Asparagus dash with Kosher Salt, course ground black pepper & Lemon Juice to taste.

In a small dish, stir together the mint, garlic, lemon zest and pepper flakes, this makes a great condiment called a Gremolata, which also goes perfect atop of Carne Asada and things of the grilled nature.

Brush the tilapia with 1TBS oil; season with salt and pepper to taste.
Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total.
Transfer to plates. Repeat with remaining tilapia.

Serve the tilapia with the asparagus; garnish with Gremolata mixture.
Drizzle the asparagus and fish with olive oil, if desired.

No comments:

Post a Comment