FROM THE KITCHEN: Tilapia and Asparagus with Fennel Salad


Try this healthy dish featuring fresh fish and asparagus, one of the first spring season vegetables to come to market.

(Serves four)

5 oz. tilapia filets (four)
Olive oil, as needed
Warm Lemon Dressing
3 large lemons
¼ cup of white wine
3 tbl. extra virgin olive oil
½ medium onion, diced
2 tbl. chopped parsley

Shave fennel very thin on a mandoline. Cut tomatoes in half; remove the seeds and then dice the tomatoes. In a bowl, combine the oil and lemon juice. Add fennel and tomatoes, and season with salt and pepper. Refrigerate until needed (can be prepared up to an hour in advance).

Pat the tilapia filets dry with a paper towel; season with lime juice, salt and pepper. Heat olive oil in a large frying pan and sear fish on both sides. Cook until done, and then remove and keep warm.

Peel two lemons and cut flesh into a small dice. Remove the seeds. Juice the third lemon and reserve the liquid. Add olive oil as needed to the pan and  sauté onions over medium heat until translucent. Add wine and reduce by half. Add diced lemons and juice; season with salt and pepper. Remove from
heat and whisk in two tablespoons of oil and chopped parsley.

Blanch asparagus in boiling salted water for two minutes. Transfer to
an ice bath and chill. Remove asparagus when cold, and then dry. Heat olive oil in a pan. Add asparagus; season with salt and pepper, and heat through.  Remove from heat.

Place four asparagus spears in the center of each plate. Place tilapia
on the asparagus and top each
Serve and enjoy!

Posted By
Chef Rupert Leitner
Executive Chef

Email this post