In the past I've always been one of those cooks who Follows The Recipe. I figured that the recipe was there for a reason, and why deviate from it? Not having an ingredient, or knowing that I added more or less of something that I was supposed to, or forgetting to add something when the recipe told me to sent me into a tailspin of worry and self doubt.
One of the great things about starting this blog is that I've become so much more comfortable in the kitchen. Things that used to scare me aren't so scary anymore, and I've learned that sometimes when you forget to add something, you end up with a dish that's even better than the one you set out to make. If something doesn't turn out the way you thought it would, that's okay too. Also, I'm going to ruin a dish every once in awhile. Maybe more.
After spending about 15 minutes staring at my pantry last night, trying to decide between making hamburger helper(I know it's terrible, but it's SO easy, and even a food blogger needs a break now and then) or ordering in, I remembered that I had some tilapia in the freezer, and some leftover asparagus from one of those recipes that got ruined. I also had garlic, lime juice, and I've always got worcestershire sauce in the fridge. I decided to just fly blind, and see what turned out. What turned out, was awesome. The fish had such an great flavor to it, but honestly, the star of the show was the asparagus. This is a meal that will definitely go into the rotation.
Ingredients Needed:
4 small tilapia fillets, fresh or frozen
1/2 lb asparagus, cut into bite size pieces.
1 clove garlic
1 tbsp butter
1 tbsp olive oil
2 tsp worcestershire sauce
2 tbsp lime juice(I used Nellie and Joe's, rather than fresh lime juice)
1 clove garlic
salt and pepper to taste
To Make:
If using frozen tilapia, defrost in a bowl of cold water for about 15 minutes. Remove from plasic packaging, and season with salt and pepper. In a large skillet, melt the butter and olive oil together. Add the garlic and saute for about 2 minutes. Add the worcestershire sauce and lime juice. Let that reduce for about a minute, then add the tilapia fillets, and the pieces of asparagus. Depending on the size of the fillets, cook about 2-4 minutes per side, or until fish is white and translucent. Remove the fish from the pan and cover with foil, saute the asparagus about 3-5 more minutes, or until the thickest pieces are tender.
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