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This is a traditional blackened tilapia on a bed of protein packed quinoa served with roasted asparagus and drizzled with a Hollandaise sauce!
Yummilicious!
Bring quinoa 1 cup of water, and 1 cup of chicken stock to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes
Whisk the 3 tbs of water, lemon juice, and egg yolk together in a stainless steel bowl. Once whisked, place on top of pot with simmering water in it (do not let the bowl touch the water).
Whisk vigorously until color of mixture is a pale yellow color. Do not scramble the eggs! Remove from heat periodically if needed to ensure this does not happen
Remove from heat and add butter 1 tbs at a time until fully incorporated. If sauce is still thin, return to heat and whisk until desired thickness. Keep warm until serving time.
Season Asparagus with salt and pepper and toss lightly with oil. Bake in 350 degree oven 15-20min, or until desired doneness.
Season Tilapia with Blackening Season and sear on high heat in lightly oiled Sautee pan until cooked thoroughly
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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