Pistachio Cranberry Grilled Tilapia Fillet with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Groton's Cooking Contest. I used fresh tilapia instead of the frozen grilled tilapia. Interesting and colorful recipe! Ingredients:
1 tablespoon canola oil |
1/2 cup chopped mushrooms |
2/3 lb (2) tilapia fillets |
1 cup asparagus, woody ends cut off, cut in 2-inch pieces |
1 tablespoon lemon juice (meyer lemon when possible) |
1 tbsp lemon zest (zest from 1 lemon) |
2 tablespoons maple syrup |
2 tablespoons water |
1 teaspoon chopped garlic |
2 teaspoons crystallized ginger, minced |
1/4 cup dried cranberries |
1/2 cup pistachios, shelled, toasted, lightly salted |
1/4 cup fresh basil, chopped |
1 black pepper |
Directions:
1. Heat olive oil in large frying pan on high heat; cook mushrooms for 2 minutes, stirring occasionally.
2. Add tilapia fillets and continue; cook for 2 minutes.
3. Flip fish over with spatula; turn heat down to medium
4. Add asparagus, lemon juice, maple syrup, water, garlic, ginger, and cranberries; cover and cook for 2 minutes.
5. Continue to cook fish until opaque inside.
6. To serve, place on individual serving plates.
7. Garnish with pistachios and basil. Sprinkle with fresh ground black pepper.
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