My kids love fish, I found this recipe on TasteSpotting. This is delicious. I served it over Roasted Garlic Mashed Potatoes.
Give it a shot it is easy and really yummy!
Tilapia Piccata with Asparagus, adapted from Christie's Corner
· 4 skinless tilapia fillets (about 1 pound)
· 2 Tbsp all-purpose flour
· 2 Tbsp olive oil
· 2 Tbsp cold butter
· 1/2 lb asparagus, trimmed and cut in 2-inch pieces
· 3 Tbsp fresh lemon juice
· 3 Tbsp dry white wine or chicken stock or water
· 4 slices lemon, for garnish
Season tilapia on both sides with salt and freshly ground pepper and lightly dust with flour.
Heat olive oil in a large frying pan on medium-high heat. Arrange fish in a single layer and pan-fry for 3 minutes. (If the frying pan is not big enough to hold all of the tilapia, cook the fillets in batches, adding more oil as necessary to stop the fish from sticking.)
Turn fillets over and cook for 3 minutes more, or until fish just flakes at the thickest part when lightly separated with the back of a spoon. Transfer to a serving dish and cover with a lid to keep warm.
Wipe out the pan then return it to the heat. Add 1 Tbsp of the butter. When butter is melted and foamy, add asparagus and sprinkle with pinches of salt and pepper. Stir-fry until bright green 3 to 5 minutes. Add a few spoonfuls of water if necessary to stop any burning. Spoon asparagus over fish.
Return the pan to the heat once more and add lemon juice and white wine (or chicken stock or water). Boil, stirring constantly, until reduced by half, 1 to 2 minutes. Stir in the remaining butter.
To serve: Spoon the sauce over the tilapia and asparagus, and garnish with lemon slices.
