Ingredients
- Tilapia with Asparagus, Cherry Tomatoes and Fresh Herb Vinaigrette
- This is such a wonderful healthy, fresh way to cook fish. You can use any kind of fish filet. Unless I know the fish is absolutely fresh, I like to buy frozen fish because it is usually flash frozen and hasn’t been sitting around on ice thawing out for several days. Use fresh herbs for the best flavor, but if you don’t have any around, use dried.
- Serves 4
- 4 pieces of tilapia or any fish filet
- salt and pepper to taste
- 1 garlic clove
- 1 tablespoon fresh basil
- 1 tablespoon fresh lemon thyme
- 1 tablespoon fresh oregano
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- salt and pepper to taste
- 1 tablespoon honey mustard
- 2 tablespoons olive oil
- 1 1/2 cups cherry tomatoes, cut in half
- 4 stalks of asparagus, ends cut off, and cut in 1-inch pieces on the diagonal
- 1 1/2 cups arugula or baby spinach, washed
Instructions
Heat grill or preheat oven to 425.
Take piece of foil large enough to hold the fish and crimp around all the edges. Place on cookie tray. Drizzle with some olive oil. Put fish on foil and sprinkle with salt and pepper.
In a mini food processor add all ingredients except the oil, and pulse for 20 seconds. Add olive oil and pulse to combine.
In a small bowl, add tomatoes, asparagus and arugula and drizzle vinaigrette over and toss to coat. Pour the mixture evenly over the fish filets.
Set fish on grill (or oven) and close the cover. Grill until cooked through – depending on the thickness of the fish 8-10 minutes or until the fish is translucent and flaky.
Carefully remove fish to cookie tray and with a spatula, remove filets to serving plate and serve.
4 WW points
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