[button link=”http://eattilapia.com/recipes/?dish=737″ color=”red” newwindow=”yes”] recipe video[/button] [button link=”https://www.frugeseafood.com/tropical-aquaculture-products-inc/” newwindow=”yes”] Tropical Aquaculture[/button]
- 1 Ecuadorian Tilapia Fillet
- 7-10 Spears of Asparagus
- 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
- 2 tbsp. White Wine Vinegar
- 1 tbsp. Dijon Mustard
- Juice of 1/2 Lemon
- Zest of 1 Lemon
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Canola Oil
- Salt to Taste
Herb Vinaigrette
- Chop onions, herbs, mint, parsley, tarragon, and two cloves of peeled garlic
- Put in blender along with white wine vinegar, Dijon mustard, salt, and zest and juice from lemon
- Blend
- Add olive oil and neutral oil (Canola or Grape Seed)
Tilapia
- Heat non-stick pan with neutral oil (Canola or Grape Seed)
- Season fish with salt
- Top side of fish is the first side down – lay fish away from you so 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
- Mix
© Created by Sam Filloramo for Tropical Aquaculture Products, Inc., March 2010