Recipe of the Week: Pan Blackened Tilapia

Pan Blackened Tilapia
Topped with Garlic Butter & Pencil Asparagus served with Cinnamon Sugared Sweet Potatoes


Ingredients:
Tilapia - 2 (6-8 oz. filets)
Baby Asparagus - 5-6 pencils per serving
Sweet Potatoes - 3 oz. per serving
Whole Butter - 2 oz.
Garlic Butter - 2 oz.
Blackened Spice - 2 oz.
Olive Oil - 2 oz.

Prep:
Julienne the sweet potatoes and soak in water until ready to cook.
Cut asparagus to 4 inch lengths and put aside to cook.
Season tilapia with blackened seasoning.

Turnout:
Heat sautee pan with 2 tbsp. olive oil. Once hot, place tilapia in pan away from you. Once browned, aproximately 2-3 minutes, turn fish and put to side. Next, melt butter and place julienned sweet potatoes in pan for 4-5 minutes - cook until al dente. Add cinnamon sugar to taste. Finally, add garlic butter to pan and sautee baby asparagus for about 3-4 minutes or until al dente.

Time to plate up!

21st annual Culinary Expo & Competition

TwiceBaked at your service...

Wednesday, June 17th - 8AM-5PM

TwiceBaked will be serving as competition judges and workshop presenters at the US Department of Labor Office of Job Corps. 21st Annual Culinary Expo & Competition at the Atlantic Cape Community College, 5100 Black Horse Pike, Mays Landing, NJ.