Pan Fried Tilapia with Shallots and A to Z Salad

Simple and quick meal.


2 6-8 ounce Tilapia fillets
2 shallots
16 asparagus stalks
2 medium zucchini
4-6 green onions
2 tablespoons pepper infused extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons salt
2 tablespoons course ground pepper
2 tablespoons paprika
1 tablespoons basil leaves
1 tablespoons ground cinnamon
1 tablespoons cayenne pepper
1 tablespoons thyme leaves
Grated Romano Cheese


For the A to Z salad, cut asparagus in 1/2 inch lengths on the diagonal. Boil for 5 minutes or until the asparagus can easily be speared with a fork. Remove from heat and drain water. Use a vegetable peeler or mandoline to cut the zucchini into strips lengthwise. Cut green onion into 1 inch lengths. Add vegetables to a salad bowl. Add olive oil and salt and pepper to taste. Toss to mix vegetables and oil.

Pan Fried Tilapia with Shallots and A to Z Salad

Pan Fried Tilapia with Shallots and A to Z Salad

Thinly slice shallots. Add shallot slices and 2 tablespoons of pepper infused olive oil to a medium to large skillet. Over a medium heat cook shallots for 5 minutes stirring frequently.
In a small bowl, mix dry spices. Melt 1/4 cup butter. For each side of the tilapia fillets, brush with melted butter and dust with spice mixture. Lightly pat the fillet. Move the shallots to the edge of the skillet a fry the tilapia in the same skillet for 2 1/2 minutes on each side.
Serve tilapia topped with shalots. Serve A to Z salad topped with Romano cheese.

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