Baked Tilapia over Asparagus and Shallot Puree with Crushed Pistachios
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!
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!