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Asparagus with Tilapia

By   /   January 16, 2012  /   Comments Off


I trust everyone has started the New Year off to a good start. I never make New Year’s resolutions, but I do try to think about how I can make improvements in my life: eat healthier, exercise, visit more, be a blessing to others, have people over.

I think after all the wonderful rich food consumed during the holidays, we all want something a little lighter, maybe to ease our conscious. Lighter meals for the New Year still need to be tasty. Use more olive oil and less butter, use fresh lemon and zest; dried herbs, wines, vinegars, aromatics, onions, peppers, garlic, and celery all add wonderful flavor without adding useless calories. Experiment with the taste you like. Try the following recipe for a lighter New Year meal!!

Asparagus With Tilapia

1 pound fresh asparagus

1 pound tilapia fillets (4 pieces)

¼ teaspoon salt

½ teaspoon grated lemon zest (peel)

4 tablespoons squeezed lemon juice

⅛ teaspoon black pepper

1 tablespoon chives, finely chopped

1 teaspoon Dijon mustard

Cut asparagus into 3 inch lengths. Cook or steam in a small amount of water in a 2 quart saucepan for 5 minutes, drain. Set aside. Season fish fillets with salt and lemon zest. Place asparagus spears at one end of each fillet. Roll up fillets with asparagus spears inside and secure with plain round toothpicks.

Place in a 2 quart ovenproof casserole dish liberally sprayed with no-stick cooking spray. Baste fish with lemon juice, black pepper, chives and mustard. Baste fish again every 7 minutes. Bake at 400° for about 15 to 20 minutes or until fish flakes easily. Makes 4 servings.

Add a fruit or green salad, and you have your dinner!! Hope you enjoy!! I’m looking forward to next week’s recipe. May God Bless You!!


Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

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