Tilapia Sauté With Spring Vegetables

Ingredients

  • 1 fresh tilapia fillet
  • 7-­10 asparagus spears
  • 5-­7 baby potatoes (yukon, red, purple)
  • 2 green scallions
  • 1 cup flat leaf parsley
  • 2 tbsp. tarragon
  • 1/2 cup picked mint leaves
  • 2 cloves garlic, peeled
  • 2 tbsp. white wine winegar
  • 1 tbsp. dijon mustard
  • 1/2 lemon, juiced
  • 1 lemon, zested
  • 1/4 cup extra virgin olive oil
  • 1/4 cup canola oil
  • salt to taste
Tilapia Sauté With Spring Vegetables

Preparation and Cooking Instructions

Herb Vinaigrette

  • Chop scallions, mint, parsley, tarragon, and garlic.
  • Combine in blender along with white wine vinegar, dijon mustard, salt, and zest and juice from lemon.
  • Blend.
  • Add olive oil and canola oil.

Tilapia

  • Heat non­stick pan with canola oil.
  • Season the fish fillet with salt.
  • Top side of fish is the first side down – lay fish away from you so the oil doesn’t splash.
  • Cook on top side for 4-­5 minutes.
  • Flip fish to bottom side.
  • Cook for about 15 seconds.

Potato Asparagus Salad

  • Boil potatoes for about 20 minutes.
  • Blanch and shock asparagus by dropping into boiling water then drop into ice water.
  • Once cooked, place asparagus and sliced potatoes into bowl.
  • Season with pepper, salt, and vinaigrette.
  • Toss.

Enjoy & Share

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