Best Seared Tilapia With Asparagus And Spicy Mint Gremolata Recipes

ASPARAGUS WITH GREMOLATA BUTTER

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
• Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.

PAN SEARED TILAPIA WITH ALMOND BROWNED BUTTER AND SNOW PEAS

Steps:

• In a large saucepan, bring lightly salted water to boil.
• Add pea pods. Cook for 2 minutes. Drain and set aside.
• Meanwhile, season fish with salt and pepper on one side; sprinkle with flour.
• Heat a large skillet over medium-high heat.
• When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil.
• Return pan to heat and add fish (if necessary, cook fish half at a time).
• Cook fish for 4 to 5 minutes or until it is easy to remove with spatula.
• Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork.
• Arrange peas on a serving platter; arrange fish on top of peas.
• Reduce heat to medium.
• Add butter to skillet. When butter begins to melt, stir in almonds.
• Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn).
• Spoon butter mixture over fish fillets.
• Sprinkle with parsley.

PORK CHOPS WITH GREMOLATA

Steps:

• For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of the water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup cold water. Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.
• Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
• Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper. Season with black pepper to taste.
• Remove the chops from the brine and pat dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side. Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more. (An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving. Divide chops among 4 plates and serve topped with the gremolata.

ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL

Steps:

• Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
• Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

SKIRT STEAK WITH GREMOLATA

Steps:

• Smash the garlic, sprinkle with 3/4 teaspoon salt and work into a coarse paste using the side of a large knife. Transfer to a small bowl and stir in the parsley, olive oil, lemon zest and juice, and pepper flakes.
• Heat a large skillet over medium-high heat. Lightly rub the steak on both sides with oil and sprinkle generously with salt and pepper. Put the steaks in the skillet and cook, turning once, until well browned on the outside and medium-rare on the inside, 2 to 3 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes.
• Thinly slice the steaks against the grain and divide among 4 plates. Top with the gremolata and serve with rice or potatoes.