FPI - Roasted Garlic & Herb Tilapia Pan-Sear with Risotto and Asparagus
June 2, 2009
2 Min Read
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.
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.