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Categories:Viewed: 4 - Published at: 3 years ago
Ingredients
- 2 pounds thin, tender asparagus, trimmed
- 3 tablespoons coarsely chopped mint leaves
- 1 small garlic clove, finely chopped
- 1/2 teaspoon finely grated lemon zest
- Pinch red pepper flakes
- 2 tilapia fillets (about 1 pound total), halved
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil, plus 4 teaspoons oil for drizzling
Method
- 1.
- 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.
- 2.
- In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
- 3.
- Brush the tilapia with 1 tablespoon 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.
- 4.
- Serve the tilapia with the asparagus; garnish with gremolata mixture.
- Drizzle the asparagus and fish with olive oil, if desired.
- Nutritional analysis per serving
- Calories 230; Total Fat 10.5g (Sat Fat 2g, Mono Fat 7g, Poly Fat 1g) ; Protein 28g; Carb 9g; Fiber 5g; Cholesterol 57mg; Sodium 184mg
