FPI - Roasted Garlic & Herb Tilapia Pan-Sear with Risotto and Asparagus

Roasted Garlic & Herb Tilapia Pan-Sear with Risotto and Asparagus

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Ingredients & Directions

• Place the risotto rice on a hot pan with olive oil, sauté five minutes.
• Heat the chicken broth.
• Add one cup of hot broth at a time in four-minute intervals, stirring constantly. When all the broth is incorporated into the rice, add the cheese, stir and hot-hold.
• On a hot griddle, cook the Tilapia fillets on both sides for four minutes each.
• Peel the asparagus and steam for three and a half minutes. Grate the zest off the lemons and juice them.
• In a blender mix the parsley, olive oil and lemon juice-zest until smooth.
• Place four warm spears of asparagus in the center of each warm plate. Mold a ½ cup of risotto over the asparagus. Top with a filet of Pan-Sear Tilapia. Drizzle with a teaspoon or two of lemon oil.

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