Pan-Fried Tilapia in a Spicy Garlic Sauce

Ingredients:

• 4-5 tilapia fillets. (You can use any white fish really)
• 1/4 cup canola oil
• 1 lb of thin asparagus
• 1 pint of cherry tomatoes sliced
• 2 tbsps chopped garlic
• 1 cup chicken stock
• 6 tbsps of butter divided
• 1/4 cup white wine
• 1 tbsp of hot sauce (use more or less according to your liking)
• 2 tbsps lemon juice
• 1 tbsp cornstarch plus water
• 1 tbsp chopped parsley
• 1 tsp paprika
• a pinch of red pepper flakes
• salt and pepper

Instructions:

1. Using a non-stick pan over high heat, add your canola oil, or any other high smoke oil (vegetable, avocado, etc.) Depending on the size of your pan you might need more but use enough to cover the bottom. While it’s heating season your fish fillets with salt, pepper, and paprika on both sides.
2. Once hot gently place the fish into the oil one at a time. Move around each fillet gently once it’s placed to avoid sticking. Then add a couple of slices of butter around the fish. Keeping the heat on medium-high fry on each side for about 4 minutes or until golden brown. Then remove and let them rest on some paper towel and set aside. Discard any leftover oil.
3. Trim and wash the asparagus, then over medium-high heat add 2 tbsps of butter and the asparagus, sauté until they’re soft but still holding a slight crunch. About 5 -8 minutes. Season with salt and pepper, remove and set aside.
4. Add the remaining butter to the pan (should be 2 tbsps) along with the cherry tomatoes and chopped garlic. Sauté over medium-low heat until the tomatoes begin to burst (about 3 minutes.) *If you’re afraid of burning the garlic add the tomatoes first for a few minutes then add the garlic.
5. Now add the wine, chicken stock, lemon juice, hot sauce, red pepper flakes, salt, and pepper. Bring this to a boil and let simmer for 10 minutes. To thicken it add the cornstarch and water slurry mixture and stir.
6. Carefully add the tilapia and asparagus back to the pan with the sauce. Top with parsley and serve hot.
7. I served this with parmesan quinoa. It could also be good with rice!