Tilapia, Asparagus and Spicy Mint Gremolata
Asparagus and mint can be harvested this time of year. With warmer temperatures there is the push to move toward lighter dinners instead of the heavier comfort-type foods of winter.
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Cooking tools:
- Microplane
- Steamer basket
- Pastry brush
- Chef's knife
- Cutting board
- Pot
- Stove
- Skillet
- Spatula
- Mixing bowl
- Measuring spoon
- Plate
Ingredients
- 2 pounds fresh asparagus, ends trimmed
- 3 tablespoons coarsely chopped mint leaves
- 1 garlic clove, minced
- ½ teaspoon lemon zest
- Pinch red pepper flakes
- 2 tilapia fillets fresh or frozen, but thawed
- Olive oil or vegetable oil
- Salt
- pepper
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