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Citrus Tilapia and Asparagus with Caper Vinaigrette Recipes


By A Natural Kitchen (Visit website)



We've been eating a lot of fish lately. Maybe it's the summer weather. It's light and not so heavy like beef and chicken. In the past, whenever we had fish, it would mainly be salmon. Recently we've discovered the joys of fish that are light and delicate such as cod, tilapia, John Dory, and catfish.

Today's recipes come from this month's issue of Cooking Light magazine. I made a few alterations to the recipes to suit my tastes. The marinade for the fish is light, sweet, and citrusy with a touch of spiciness. Both adults and kids enjoyed this dish.

Citrus Tilapia
4 tilapia filletscooking spray1/2 c. orange juicejuice of one lemon1 T. brown sugar1 T. olive oil2 tsp. soy sauce1/2 tsp. salt1/2 tsp. ground cumin1/4 tsp. black pepper1/4 tsp. cayenne3 garlic cloves, diced1/2 tsp. paprika
Spray fillets with cooking spray. Combine the OJ and the rest of the ingredients except the paprika. In a shallow dish, pour the OJ mix over the fish and marinade for 15 minutes. Sprinkle fish with paprika. Cook fish in a large skillet over medium heat-about 4 minutes on each side. Set fish aside on a platter. Pour the OJ mix into the skillet and cook for about 2 minutes getting all the nice caramelized crusties from the pan. Drizzle the juice over the fish.

Asparagus with Caper Vinaigrette

1 lb. asparagus, trimmed3 T. olive oil, divided
1/2 tsp. salt, divided
cooking spray1 T. red wine vinegar1/2 tsp. Dijon mustard1/4 tsp. black pepper2 garlic cloves, minced2 tsp. capers, choppedThere are different ways to cook asparagus. I like to steam them until al dente. Then, I take them out and toss them with a little olive oil and salt. Next, I finish them off for a few minutes in a skillet over medium-high heat. Arrange the asparagus on a platter when done. Combine 1/4 tsp. salt and the rest of the ingredients in a small bowl and whisk them together. Drizzle the vinaigrette over the asparagus.


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