Tilapia. A very mild white fish must be cooked slowly and completely. But not to the point of drying out. Take your time. The tilapia here was cooked about 3 minutes on each side over moderate heat. The fish was cooked in a butter/olive oil/lemon bath. Then the liquid was finished off with whole milk – I didn’t have any cream – a small amount of corn starch and lime zest. Whisk constantly until thickened – about 2 minutes. pour over the fish as pictured here.
The asparagus is steamed in a garlic butter mixture over low heat. Serve on the plate with the tilapia. A glass, or two, of 2011 Canoe Ridge The Expedition Chardonnay goes very well with this dinner. Cheers and enjoy!