Sea Cuisine
Garlic & Herb Tilapia with Green Machine Garden Vegetables
Two premium Tilapia fillets with garlic, basil, thyme & parsley are pan seared until lightly crispy, savory and delicious. Served atop a bed of perfectly cooked "green machine" garden veggies this combo is as good for you as it is for the Earth.
Serves: 2
Serves: 2
Ingredients
Preparation
Ingredients
- 1 package Sea Cuisine Pan Sear Garlic & Herb Tilapia
- 1 tablespoon Vegetable Oil, such as grapeseed or canola
- 1 small Zucchini, sliced into 1/2" rounds (about 1 cup)
- 1 cup Broccoli Florets, cut into bite sized pieces
- 1/2 cup English Peas, shelled
- 1/2 cup Fava Beans, shelled
- 6-8 spears Asparagus, bottom 2" remove and cut into 1" lengths
For the (optional) Kalamata olive vinaigrette
- 1/4 cup Kalamata Olives, pitted & quartered
- 1/2 teaspoon Garlic, minced fine
- 2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Fresh Herbs, such as parsley, cilantro or oregano
- Begin by preparing the optional Kalamata olive vinaigrette if desired. Stir together all ingredients (olives, garlic, olive oil, lemon juice, vinegar and fresh herbs) in a small bowl and reserve set aside.
- Prepare the "green machine" vegetable medley by first bringing a pot of 2 quarts of water to a gentle simmer and setting up a medium sized bowl of ice water for blanching the vegetables. Working in small batches the peas, fava beans and broccoli florets can all be blanched in the simmering water for 1 minute before being retrieved and shocked in the ice water. Set aside.
- Prepare the Garlic & Herb Tilapia. Preheat a skillet or grill pan on medium/high heat. Place frozen fillets in a single layer into skillet and cook for 10 -11 minutes, turning over halfway through cooking. When the fillets are cooked through remove from the pan. Add the reserved vegetable oil to the skillet or grill pan. Add the zucchini rounds and asparagus spears and cook for 2 minutes until tender, but not mushy. Add the remaining reserved blanched vegetables and cook for an additional 30 seconds to warm through.
- Divide the "green machine" vegetable medley evenly between two serving plates. Top with the fully cooked fillets. If using, drizzle the vegetable with the Kalamata olive vinaigrette and enjoy.
