Sunday, July 17, 2011

Piccata Tilapia and roasted Asparagus

Roasted asparagus: drizzle with some oil, salt and pepper. Roast at 400ºF for about 30 minutes. If you like drizzle a little balsamic vinegar on near the end.

Tilapia: pat the tilapia fillets until dry then dredge through coconut flour mix (take 3 tbsp coconut flour and mix in garlic powder, Italian seasoning, sea salt and ground pepper). Then fry up in a pan of hot oil (coconut oil is best) - about 4-5 minutes per side. Then remove from pan. Deglaze pan with white wine and add juice of 1/2 lemon, about 2-3 tbsp capers, sea salt, ground pepper, oregano, and 2 tbsp butter (grass-fed if possible). Cook until thickened and then drizzle atop fish fillet.

We also served a few thin sliced sweet potato chips with ours.


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