Pan-Seared Tilapia With Spinach Fettuchi and Sauteed Squash and Asparagus
INGREDIENTS (serves four):
2 tsp salt
1 tsp pepper
Pinch of rosemary
Pinch of oregano
2 cups of chicken broth
1/2 cup of water
6 tbsp butter
1 tbsp olive oil
1/4 cup lemon juice
4 tbsp flour
4 tilapia filets de-thawed
Bag of Al Dente Spinach Fettuchini
1 large tomato (or two tomatoes)
1 squash
1/3 bushel of asparagus
1: DE-THAW & MARINATE TILAPIA
Thaw tilapia filets and place in a glass dish. Add olive oil and rosemary. Let sit for a 5-10 minutes.
2: POUR GLASS OF WINE
You're gonna want it, trust me.
3: START TO BOIL WATER FOR NOODLES
I'm sorry that font looks like I'm yelling
4: COOK TILAPIA
Take tilapia from dish and place them on a hot, large skillet. Let sit on a high medium temperature. Keep an eye on these and keep flipping them to equally cook both sides.
3: SAUCE
In a medium saucepan, melt the butter with pepper and salt (make sure it is a teaspoon not a tablespoon like I originally thought...). Add flour and stir to get the lumps out. Add chicken broth and seasoning (rosemary and oregano) and stir the sauce until it's thick and creamy. Put temperature on low and let sit with occasional stirring throughout the whole cooking process. If it doesn't smell like sex you're doing it wrong.
5: SAUTEE VEGGIES
Chop each asparagus into four small pieces, and cut squash into small slivers to match the size of the asparagus. Put oil, salt, and pepper in a medium sauce pan and throw chopped veggies in. Pour lemon juice directly on the vegetables and start mixing the ingredients on the pan. Place on medium heat. Keep an eye on them and stir veggies around so they cook evenly. They will be ready when they are soft, or if they are burnt on one side. If you want to feel like Emeril you can try to flip the veggies in the pan with just your hands. If I have to explain how to do that, then you're not ready to be Emeril.
6: NOODLES
Throw it in the pot with salt and olive oil, and watch until they get soft. Pretty basic stuff here.
7: BACK TO TILAPIA
Cut the heart out of the tomato and chop skin of the tomato into small slivers, cut those into smaller pieces. Put tomatoes in the pan with the tilapia while the fish are almost finished cooking (when it starts to fall apart). Keep flipping fish with tomatoes on them so the tomatoes are sauteed as well.
8: DRAIN NOODLES
9: SERVE!
By now your meal should be ready! The order by which I served it onto a plate (in the picture above) was noodles>sauce>sautéed veggies>tilapia>tomatoes on top. Also make sure to keep drinking your wine so if you messed up, the food will taste better eventually.
Enjoy!
1: DE-THAW & MARINATE TILAPIA
Thaw tilapia filets and place in a glass dish. Add olive oil and rosemary. Let sit for a 5-10 minutes.
2: POUR GLASS OF WINE
You're gonna want it, trust me.
3: START TO BOIL WATER FOR NOODLES
I'm sorry that font looks like I'm yelling
4: COOK TILAPIA
Take tilapia from dish and place them on a hot, large skillet. Let sit on a high medium temperature. Keep an eye on these and keep flipping them to equally cook both sides.
3: SAUCE
In a medium saucepan, melt the butter with pepper and salt (make sure it is a teaspoon not a tablespoon like I originally thought...). Add flour and stir to get the lumps out. Add chicken broth and seasoning (rosemary and oregano) and stir the sauce until it's thick and creamy. Put temperature on low and let sit with occasional stirring throughout the whole cooking process. If it doesn't smell like sex you're doing it wrong.
5: SAUTEE VEGGIES
Chop each asparagus into four small pieces, and cut squash into small slivers to match the size of the asparagus. Put oil, salt, and pepper in a medium sauce pan and throw chopped veggies in. Pour lemon juice directly on the vegetables and start mixing the ingredients on the pan. Place on medium heat. Keep an eye on them and stir veggies around so they cook evenly. They will be ready when they are soft, or if they are burnt on one side. If you want to feel like Emeril you can try to flip the veggies in the pan with just your hands. If I have to explain how to do that, then you're not ready to be Emeril.
6: NOODLES
Throw it in the pot with salt and olive oil, and watch until they get soft. Pretty basic stuff here.
7: BACK TO TILAPIA
Cut the heart out of the tomato and chop skin of the tomato into small slivers, cut those into smaller pieces. Put tomatoes in the pan with the tilapia while the fish are almost finished cooking (when it starts to fall apart). Keep flipping fish with tomatoes on them so the tomatoes are sauteed as well.
8: DRAIN NOODLES
9: SERVE!
By now your meal should be ready! The order by which I served it onto a plate (in the picture above) was noodles>sauce>sautéed veggies>tilapia>tomatoes on top. Also make sure to keep drinking your wine so if you messed up, the food will taste better eventually.
Enjoy!
No comments:
Post a Comment