A Light and Refreshing Dinner
of Fresh Fish and Asparagus!
Tilapia with Escarole & Lemon Pepper Oil
Source: Foodnetwork.com
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 people
INGREDIENTS:
- 1/2 cup virgin olive oil
- 4 cloves garlic - smashed
- 12 small red-skinned potatoes, quartered
- 1 head escarole (about 1 1/4 lbs) torn into pieces
- Kosher salt & freshly ground pepper
- 1 1/4 lbs Tilapia fillets, patted dry
- 2 sprigs fresh oregano leaves, torn
- Juice of 1 lemon
DIRECTIONS:
Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 -5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potaotes and pan juices around the fish. Drizzle with the lemon-pepper oil. Asparagus with Sesame Citrus Sauce
Source:Paula Deen
Prep Time: 5 minutes
Cook Time: 9 minutes
Servings: 2 - 4 people
INGREDIENTS:
- 1 bunch asparagus
- 1 tablespoon fresh lemon juice
- 3 tablespoons butter
- 1 tablespoon sesame seeds, plus extra for garnish
- 2 tablespoons fresh orange juice
- 1 teaspoon sesame oil
- Salt
DIRECTIONS:
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a sauce pan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in sauce pan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.
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