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Tilapia fillets butter salt pepper pistachios Bread milk shallot honey mustard oregano thyme garlic scallions white wine lemon juice fresh parsley butter salt pepper
Viewed: 11 - Published at: 5 years agoIngredients
- 4 tilapia fillets
- 1 lb asparagus (ends trimmed and cut in half)
- 4 tablespoons butter (to saute)
- salt
- pepper
- 23 cup shelled pistachios, you can usually fine them pre chopped in the nut section of your grocery store (chopped fine)
- 2 slices bread (whole wheat is what I use, but white will work just fine)
- 1 cup milk
- 1 shallot, minced fine
- 3 teaspoons honey mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- 2 scallions, fine chopped (white and green parts)
- 1 cup white wine
- 1 tablespoon lemon juice
- 1 12 tablespoons fresh parsley, fine chopped
- 1 tablespoon butter
- salt
- pepper
Method
- Fish -- First thing I do is remove the fish to the counter top to get to room temp and take the chill off.
- You don't want to cook with cold fish.
- Stuffing -- In a small pan, pie plate or bowl add the milk and then slices of bread and soak for just a minute.
- Squeeze the bread dry and add the crumbs to a small bowl.
- Then add the shallot, oregano, thyme, garlic, pistachios and mix well until well combined.
- Asparagus -- I simply blanch them in the microwave.
- On a paper plate lined with a paper towel, add the asparagus and then top with a wet paper towel, cook 1 minute until slightly tender.
- You can use whatever method you want to blanch or precook the asparagus.
- Cooking in a small sauce pan with a little water over medium high heat for just 4-5 minutes works well too.
- Once tender, remove and just let cool.
- Fish -- Season one side of the fillet with salt and pepper, then spread the honey mustard.
- Top each fillet with some of the stuffing mix, end to end.
- Add several of the asparagus pieces to one end of the fillet and fold the the fish fillet in half.
- Now I secure with a simple toothpick.
- Make sure to season the top and bottom well with salt and pepper.
- DONE -- time to saute.
- Saute -- In a medium sauce pan (no non-stick) melt the butter on medium high heat.
- Add the fish and saute until golden brown on one side (3-4 minutes), flip and transfer to a 350 oven for 8-12 minutes until fish is flaky and golden brown.
- Remove from the oven and pan and transfer to a plate and cover with foil to let rest as you make the sauce.
- Sauce -- In the same pan with the butter and juices from the fish, transfer to the stove and heat to medium.
- Add the scallions and wine to deglaze and cook just a minute.
- Check for any seasoning.
- Add the remaining 1 tablespoon of butter, lemon juice and parsley.
- Serve -- I like to serve each fillet half on a top of orzo and then top with the sauce.
- A crisp salad and you are done.
- I would add a slice of fresh lemon, but that is up to you.
- ENJOY!
