- 1 pound trimmed fresh asparagus, cut in to 1-inch pieces
- 2 Tablespoons chili powder
- 2 Teaspoons Garlic Gold® Nuggets
- 1/2 teaspoon salt (divided
- 4 (5-ounce) tilapia filets
- 8 oz Garlic Gold® Meyer Lemon Vinaigrette
Place tilapia filets in a pyrex dish. Pour Meyer Lemon Vinaigrette over filets, moving each one about to insure all sides of each filet are in the marinade Cover and let sit for one hour at room temperature.
In a large pan, bring 1 inch water to boil. Place asparagus in a steamer basket; place basket in pan, cover and steam 3 minutes or until crisp-tender. (Or microwave asparagus, covered on high for 3 minutes, let stand 1 minute and drain.) Transfer to large plate; spread out to cool.
On a separate plate, combine chili powder, Garlic Gold® Nuggets and 1/4 teaspoon of salt.
Take filets from marinade. Heat 1 tablespoon Garlic Gold® Oil in large non-stick skillet over medium heat. Add tilapia and cook 5 to 7 minutes, or until just opaque in the center, gently turning halfway.
Divide among 4 plates and cover to keep warm. Immediately add lemon juice, a bit of salt and a bit of Garlic Gold® Oil to pan and cook 2 minutes, stirring constantly, until asparagus is coated and heated through.
Bring marinade to gentle boil for 1-2 minutes and then pour in to separate serving vessel and drizzle over fish and asparagus. Garnish with sprinkles of Garlic Gold® Nuggets.
If you liked this Recipe, you will love these products:
- Garlic Gold® Meyer Lemon Vinaigrette
- Garlic Gold® Oil
- Garlic Gold® Nuggets