UNITS
SCALE
INGREDIENTS
TILAPIA
- 1 ½ lbs Tilapia, filet
- To taste Salt
- To taste Black pepper, freshly ground
- 2 tbsp Butter
- 2 tbsp Olive oil , extra virgin
ASPARAGUS
- ¼ cup Butter
- 2 tbsp Olive oil , extra virgin
- 1 tsp Salt
- ¼ tsp Black pepper, freshly ground
- 3 cloves Garlic, minced
- 1 lb Asparagus, trimmed
LEMON CAPER SAUCE
- 2 Shallot , minced
- 1 clove Garlic, minced
- ¾ cup White wine
- 3 tbsp Lemon juice
- 1 tbsp Capers
- 1 tbsp Parsley, minced
- 1 tsp Lemon zest
- For garnish Olive oil , extra virgin
- For garnish Lemon wedges
METHOD
- Season tilapia filets with salt and black pepper. Melt butter and olive oil in a skillet over medium heat.
- In batches, cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Transfer to a plate and keep warm. Set skillet aside.
- In a separate skillet, melt butter over medium-high heat. Stir in olive oil, salt, and pepper. Cook garlic for about one minute, but do not brown. Add asparagus, and cook for 10 minutes, turning occasionally.
- Bring the skillet you used to cook tilapia back to medium heat. Add the minced shallots and garlic and cook until soft, about 2 minutes.
- Add in wine and lemon juice and bring to a boil over medium-high heat, about 4 minutes. Stir in capers, parsley and lemon zest, and taste for seasoning.
- Place tilapia back into the skillet and spoon sauce over top. Serve tilapia with asparagus, drizzled with olive oil, alongside a few slices of lemon.
NOTES
- You can mince your garlic cloves with a knife or using a garlic press
- Quinoa or rice makes another great side
