Lemon Lime Tilapia with Roasted Brussels Sprouts
Ingredients:
- Lemon Lime Tilapia
- 4 (6 oz) tilapia fillets (I buy cheapo frozen ones because I feel like tilapia will taste as good as whatever sauce you put with it whether it's fresh or frozen)
- 1/2 cup dry Vermouth
- 1 shallot, minced
- 1/2 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 tablespoon sherry vinegar
- 1 dash hot sauce
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- Roasted Brussels Sprouts
- 1 1/2 lbs Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions:
- Lemon Lime Tilapia:
- Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray and sprinkle the fish evenly with salt and pepper on both sides. Cook the fillets in the pan for about 4 minutes per side or until fish flakes easily with a fork. Remove from the pan and keep warm in an oven set to about 200 degrees F. You could also just put them on a pan covered with foil.
- Add Vermouth to the pan and cook for 30 seconds or until the liquid is almost evaporated. Whisk together the shallots and remaining ingredients. Add mixture to the pan and saute for about 1 minute or until heated through, stirring constantly. Serve over the tilapia fillets.
- Roasted Brussels Sprouts:
- Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them onto a foil-covered pan and spread out evenly. Roast in the oven for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan a few times while cooking to make sure they cook evenly. Sprinkle more salt on them before serving