This pan-seared tilapia is paired with a light sauce that's flavored with pungent black olives and crisp, fresh asparagus.
Recipe type: Seafood Suppers
Serves: 2 fillets
Ingredients
4 TB. extra-virgin olive oil
1 whole leek, chopped
1 TB.garlic, minced
1 tsp.salt
1 tsp. ground black pepper
1 cupkalamata olives, pitted and sliced
4 stalksasparagus, chopped into 1-in. pieces
1 TB. fresh tarragon, chopped
1 tsp.lemon zest
3 TB. fresh lemon juice
1 TB.unsalted butter
2 (6-oz.)tilapia fillets
Instructions
In a large skillet over medium heat, heat 2 tablespoons extra-virgin olive oil. Add leek, garlic, [1/2] teaspoon salt, and [1/2] teaspoon black pepper, and cook for 3 minutes.
Add kalamata olives, asparagus, tarragon, and lemon zest, and cook for 3 minutes.
Stir in lemon juice and unsalted butter, and cook for 2 minutes. Set aside.
Season both sides of the tilapia with remaining [1/2] teaspoon salt and remaining [1/2] teaspoon black pepper.
In a medium nonstick skillet over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add tilapia, and cook for 3 minutes per side.
Place tilapia on a serving dish, spoon olive-vegetable mixture on top, and serve warm.