Baked Tilapia over Asparagus and Shallot Puree with Crushed Pistachios

It’s rare to find simple, delicious, and elegant in one dish, but this one has mastered the triple threat! Timed perfectly to come out in unison, this meal is great for any weeknight dinner, or surprise visit from the boss!

Oh the possibilities! The more I play around with asparagus, the more I realize just how versatile this vegetable is! Granted, there are many ways to prepare asparagus-pickled, sautéed, steamed, baked, fried, grilled, etc, but I’m talking about transforming the shape entirely to create a new type of food! Not just for presentation, but I find this also unlocks different dimensions to this stalk that I may not have tasted. By shaving for salads, this minimizes the hard exterior, making it a bit easier to eat raw. By creating ribbons to cook, this can replace a noodle in texture, giving a thin consistency while remaining intact. Here, by pureeing the vegetable, it removes the chance for any ‘stringy’ textures if overcooked and infuses the garlic and shallot throughout, giving a really smooth flavor. Bonus-this can be done ahead of time for an even easier meal!

Let’s be real, we are all just different kinds of nuts! And I’m not one to discriminate based on variety! Choosing a nut to use in cooking can be a complex process-some have flavors that are more nutty and go better with an earthy vegetable (think beet and walnut), while others develop an almost caramelized flavor perfect to bring out sweet (think pecans and strawberries). With this fish and puree being fairly soft in texture, I knew I wanted some crunch to balance out the dish. Since asparagus brings a beautiful taste already, I did not want to overwhelm that with a strong nut flavor. Pistachio was a unique experiment that really paid off-slightly softer nut, and pulled out the shallot more than I would have thought, instead of fighting for its own recognition. Any nut you have on hand will work, but try out something new!!

Looking for other ways to use those beautiful spring shoots? Try out some of these other great recipes:

Fish Tacos with a Pickled Asparagus Slaw and Cilantro Avocado Lime Sauce

Sautéed Chives and Asparagus with Radish Breakfast Medallions

Pureed Spinach and Asparagus Soup

Cream of Asparagus Soup

Spicy Marinated Asparagus with Shallots and Capers

Asparagus and Mint Salad with Pickled Radish

Chicken Bacon and Mushroom Alfredo over Asparagus Ribbons

Ramp and Asparagus Fried Cauliflower Rice

Asparagus Walnut Pesto

Summer is here and we are LOVING trying out these seasonal veggies! Don’t miss out-head over and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are published!

Enjoy!

Baked Tilapia over Asparagus and Shallot Puree with Crushed Pistachios

Hannah

Simple and delicious, exactly what we like when it comes to easy weeknight meals! A beautiful way to use your fresh asparagus in a new way!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine French, Italian, Mediterranean

Servings 2

Equipment

• Baking Sheet/Air Fryer
• Skillet with lid
• Immersion blender
• Kitchen knife
• Large mixing bowl

Ingredients

  

• 2 fillets Tilapia or neutral fish of choice
• 1/2 tsp Paprika
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• Salt and Pepper
• 1 1/2 tbsp Olive Oil
• 2 tbsp Butter
• 8-10 spears Fresh Asparagus
• 1 small Shallot
• 2 cloves Garlic
• 1/2 tsp Crushed Red Pepper (optional)
• 1/4-1/2 cup Stock
• Water (as needed for desired consistency)
• Salt and Pepper to taste
• 1/3 cup Crushed Pistachios

Instructions

 

• Preheat oven to 350, if using. Mix dry ingredients together (paprika, garlic powder, onion powder, salt and pepper), and spread evenly on the fish.
• Place in oven, or air fryer, to cook, flipping halfway through.
• Meanwhile, warm skillet and melt butter and olive oil. Add finely chopped shallots and garlic. Don't overcook-just enough to get fragrant but not browned.
• Add chopped asparagus, crushed red pepper, salt and pepper. Stir well to coat and cook until asparagus becomes fairly tender.
• Add the stock and lid, allowing to simmer a bit and tenderize. Adjust amount of stock/water to keep liquid in the pan (about 1/4 inch).
• Transfer contents of skillet to mixing bowl (for technique, you could use a tall stock pot and avoid the transfer if cooking a larger quantity). Using immersion blender, carefully puree until smooth, adjusting salt and pepper to taste.
• Keep puree warm, and when fish is cooked through, plate a large serving of puree with the fish fillets. Served with crushed pistachios to garnish. Enjoy!

Keyword Asparagus, Easy, fish, Fresh, Healthy, Keto, Low-carb, Pistachio, Tilapia