Thursday, December 1, 2011

Tilapia with Capers & Grilled Asparagus with Caper Vinaigrette

I stopped buying fish from grocery stores for awhile because it didn't taste like real fish to me. THEN. My good friend Beth who is one of the healthiest and creative people I know made me some of the most delicious Tilapia I had ever had. She brushed it with olive oil, sprinkled it with sea salt and a little no-salt Mrs. Dash (Garlic and herbs blend) and then wrapped it in tin foil and cooked it on the BBQ grill. I think the secret to this success was high quality Tilapia, and hers had come from Costco.

The next Day I went to Costco and bought a bag and have been SO happy with the quality of the Tilapia. The filets are really meaty and flaky.

Nothing goes better with fish than ASPARAGUS in my opinion and nothing compliments fish better than CAPERS so put on your happy pants because these two recipes combine all the forces of delcioso-ness!

Ingredients For Tilapia:

4 Tilapia filets

3 Tbsp Extra Virgin Olive Oil

3 Tbsp Lemon Juice

1 1/2 Tsp Garlic Powder

1/8 Tsp Salt

1/2 Tsp dried Oregano

1/8 Tsp Paprika

2 Tbsp capers, drained


1.Preheat oven to 425.

2. Place Tilapia filets in a shallow baking dish.

3. In a small bowl, combine olive oil, lemon juice, garlic powder, and salt. Brush the filets with this mixture so that the garlic powder can adhere to the filets.

4. Next, pour the remaining olive oil mixture over the fish, sprinkle with remaining seasonings and top with capers. Cover with tin foil. Bake for 10-15 minutes or until the fish is tender and flaky.

Ingredients for Asparagus:

1 1/2 pounds asparagus spears, trimmed

3 Tbsp extra-virgin olive oil

1/2 tsp salt

Cooking spray

1 Tbsp red wine vinegar

1/2 tsp Dijon mustard

1/4 tsp freshly ground black peper

1 clove of garlic, minced

2 tsp capers

1/4 small basil leaves


1.Spray a large cookie sheet with cooking spray. Arrange the asparagus over the cookie sheet.

2. In a small bowl, combine all ingredients except basil. Brush the asparagus with vinaigrette until evenly coated. Top with basil leaves.

3. Bake for 10-15 minutes in a 425 degree oven, uncovered.

Drizzle everything with fresh lemon juice before serving.

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