W/ LEMON, GARLIC, & CAPERS
If that wasn't winning enough, I scored some tilapia and prepared it according to our usual method - marinating it in lemon juice, garlic, capers, and seasoning before pan searing it with white wine. Choose any light vegetable to pair with fish. I went with asparagus. This meal actually stores really well for next-day eating. This is also a very fast meal to make, so I commonly prepare it Sunday nights so I can tote it with me the next day for dinner before grad school. Now, if only my paper would get written this quickly.Ingredients:
- 2 tilapia filets
- 1 bunch of asparagus, ends snapped off
- 1 tbsp. olive oil
- 1-2 tbsp. capers, depending on preference
- 2 clove of garlic, minced
- 3 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1/2 cup white wine
Mix the olive oil, capers, garlic, lemon juice, salt, pepper, and paprika to make the marinade. Add it with the fish to a plastic bag for at least 10 minutes.
Add your asparagus to the water to blanch, just a few minutes. Strain. I don't feel the need to dress my asparagus with salt or seasoning, but you certainly can.