2 pounds thin, tender asparagus, trimmed
3 tablespoons coarsely chopped mint leaves
1 small garlic clove, finely chopped
1/2 teaspoon finely grated lemon zest
Pinch red pepper flakes
4 each three to five ounce tilapia fillets
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus 4 teaspoons oil for drizzling
In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.
Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired.
Presented by: Chef Mark Mckinney
Air Date: June 27, 2013