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!

Fish #2

I’m slowly but surely getting the hang of cooking fish (which is impressive because a year ago, I refused to eat any type of fish). Previously, my cooking was limited to the oven or watching Eliot cook it. This time around, I cooked tilapia on the stovetop with great success! I vaguely followed these instructions from Food Network, substituting rice flour and dairy free butter. And I was fresh out of green beans and cherry tomatoes (okay, who am I kidding – it is winter in Chicago – my fresh vegetable selection is small), I made tapioca starch noodles. Cooking the tilapia this way was a breeze! Essentially all that needs to happen is mix together rice flour, spices, salt and pepper than dredge the fix and cook in a (dairy free) buttered skillet for a few minutes! Cooking fish is no longer scary!