Tilapia filets – I prepared two
4 cloves garlic – chopped
1 shallot – chopped
pepper – to taste
white truffle salt
2 tbs butter
Heat the oven to 350. In a pan, put your asparagus, drizzle with olive oil, and sprinkle with truffle salt and pepper. It’s the salt and pepper that really make this dish pop so those are important. Usually I say add it if you want to but trust me, it’s worth it! Don’t use a lot if you don’t want it too salty or peppery – just a couple shakes of the salt shaker and a couple twists of the pepper grinder will do it. Bake for 20 minutes as you prepare the rest of your meal.
In a skillet, brown the shallot and garlic with a little drizzle of olive oil – about 2 minutes. I start with the shallot because I like them cooked a little longer then I add the garlic. So I cook the shallot for 2 minutes then add the garlic for about 30 seconds but it’s not necessary to do it this way. Remove from pan and set aside.
In the same skillet, add the fish. If your olive oil has completely cooked off, add just a little bit more so the fish doesn’t stick. Cook for 4 minutes each side. Turn down the heat to low and add the butter then, when melted, put the shallots and garlic back in the pan. Cook for 2 to 3 minutes, making sure the butter doesn’t completely evaporate.
To plate, put the fish on a dish and divide the butter, shallot, garlic mixture between the filets then put the asparagus alongside it and done! Try a nice red wine – a Zin or Cabernet – with this dish!