Tonights dinner was inspired by Giada's Weeknight's with Giada. I really love her as a chef - Not only is she adorable, but I appreciate the delicious Italian recipes with simple ingredients. The broiled tilapia is an easy main with lots of protein (plus the Greek-yogurt in the sauce adds even more protein!) We paired the fish with blanched asparagus with a lemon mustard sauce, and an arugula salad with pesto-gouda cheese. This was a perfect dinner for a warm Sunday night that's starting to feel like summer! We loved the zesty lemon flavors with the spice of arugula and zing of Dijon mustard.
Broiled Tilapia with Mustard-Chive Sauce
- 4 5oz tilapia filets
- Olive oil
- 1/2 cup plain full-fat Greek yogurt
- 2 tspns honey
- 1 tspn Dijon mustard
- 1/4 cup lemon juice (from 1 large lemon)
- 2 tblspns chopped fresh chives
Prehear broiler. Spray baking sheet or glass baking dish. Drizzle olive oil on both sides of filets and salt and pepper. Broil for 6-8 minutes. Set aside to cool slightly. In a small bowl mix yogurt, honey, and mustard until smooth. Whisk in lemon juice and chives. Season with salt and pepper. (From Weeknight's with Giada, Giada De Laurentiis, 2012)
Blanched Asparagus with Lemon Mustard Sauce
- 1 bunch of asparagus with the ends chopped off
- Dijon mustard
- Olive oil
- 1/2 lemon
- salt and pepper
Boil a large pot of water, and add salt to raise boiling temperature. When the water comes to a boil, add asparagus and allow to boil for 2-4 minutes depending on size. You will know the asparagus are done when they are bright green in color. Remove the asparagus from the boiling water and drop them directly in ice cold water for 1 minute. Drain asparagus. In a small bowl mix equal parts olive oil and dijon mustard. Squeeze half a lemon into the mixture and whisk. Zest the lemon into the mixture and season with salt and pepper. Drizzle this on top of the asparagus.
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