Sunday, February 6, 2011

Pan fried tilapia with asparagus

This was a very easy and delicious dinner with fresh flavors that reminded me of summer:

I bought tilapia filets and rinsed them and patted them dry. I very lightly breaded them with a bit of brown rice flour and freshly chopped parsley. They cooked in a nonstick pan with about 1/2 T of vegetable oil spread (instead of butter) for about 4 minutes before I flipped them and cooked for another 2 or 3 minutes.

I snapped the woody ends off the asparagus and placed in boiling water and cooked for about 6 minutes before quickly transferring them to a bowl of ice water to blanch.

Plate and squeeze some fresh lemon over the fish!

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