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FPI - Roasted Garlic & Herb Tilapia Pan-Sear with Risotto and Asparagus

June 2, 2009

2 Min Read
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Roasted Garlic & Herb Tilapia Pan-Sear with Risotto and Asparagus


The semi-firm texture of creamy risotto balanced with the wafer-thin crust of FPI Garlic & Herb Tilapia makes this a very sophisticated dish that pays homage to a long history of Mediterranean chefs. Add a few spears of crisp, sweet asparagus and a pinch of rich, salty Parmesan to complete a taste sensation that customers will crave again and again.

Source:


Serves: 10
Source: FPI

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Ingredients & Directions


10
40
6
1 cup
1/2 cup

FPI Pan-Sear Roasted Garlic & Herb Tilapia Fillets
Spears fresh asparagus
Lemons
Extra Virgin Olive Oil
Chopped parsley

  • Place the risotto rice on a hot pan with olive oil, sauté five minutes.
  • Heat the chicken broth.
  • Add one cup of hot broth at a time in four-minute intervals, stirring constantly. When all the broth is incorporated into the rice, add the cheese, stir and hot-hold.
  • On a hot griddle, cook the Tilapia fillets on both sides for four minutes each.
  • Peel the asparagus and steam for three and a half minutes. Grate the zest off the lemons and juice them.
  • In a blender mix the parsley, olive oil and lemon juice-zest until smooth.
  • Place four warm spears of asparagus in the center of each warm plate. Mold a ½ cup of risotto over the asparagus. Top with a filet of Pan-Sear Tilapia. Drizzle with a teaspoon or two of lemon oil.

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