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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy
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INGREDIENT | WEIGHT | VOLUME |
---|---|---|
Tilapia, filet | 700 g / 24 oz | 4 filets |
Salt | to taste | – |
Black pepper, freshly ground | to taste | – |
Butter | 30 g | 2 tbsp |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Butter | 55 g | ¼ cup |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Salt | 4 g | 1 tsp |
Black pepper, freshly ground | 1 g | ¼ tsp |
Garlic, minced | – | 3 cloves |
Asparagus, trimmed | 450 g / 1 lb | |
Shallot, minced | 80 g | 2 shallots |
Garlic, minced | – | 1 clove |
White wine | 175 g | 175 mL / ¾ cup |
Lemon juice | 43 g | 43 mL / 3 tbsp |
Capers | 8 g | 1 tbsp |
Parsley, minced | 4 g | 1 tbsp |
Lemon, zest | – | 1 lemon |
Lemon | For garnish | 4 wedges |
Olive oil, extra virgin | For drizzling | – |
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2 Melt butter and olive oil in a skillet over medium heat.
3 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.
4 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.
5 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.
6 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.
7 Place tilapia back into the skillet and spoon sauce over top.
8 Serve tilapia with asparagus, drizzled with olive oil, alongside a few slices of lemon. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- You can mince your garlic cloves with a knife or using a garlic press
- Quinoa or rice makes another great side
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