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.
Ingredients:
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
Directions:
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.
