Pan Seared Tilapia with Asparagus by Evelyn Miliate Nob Hill Foods, Sacramento CA

Pan Seared Tilapia with Asparagus by Evelyn Miliate Nob Hill Foods, Sacramento CA
Serves 4
Ingredients
2 1/2 tablespoons olive oil, divided
4 tilapia fillets
4 teaspoons Cajun Spice HINT Garlic Capital Products Cajun is very tasty from The GArlic Shoppe
2 tablespoons butter, divided
1/2 cup white wine
5 shallots, sliced
6 cloves garlic, chopped or thinly sliced
3/4 pound asparagus, trimmed and cut diagonally into thin slices
1/4 pound fresh blanched and peeled fava beans
1/2 large red bell pepper, large dice
salt and pepper to taste
Juice from 1 lemon
Zest from 1/2 lemon into thin julienne strips
4 ounces slivered almonds, toasted.

Method of Preparation
Heat 1 tablespoon oil in a large saute pan. Season fish with Cajun spice. Add fish to pan, flesh side down. Cook for 2 minutes. Add 1 tablespoon butter to pan. When butter is melted, turn fish over and cook for an additional 2 minutes.
Add wine and cook until wine is reduced by half and fish is tender. Set aside and keeo warm
Heat remaining 1 1/2 tablespoons oil in a large saute pan.Add shallots and garlic. saute for 3 minutes until they are softened. Stir in remaining 1 tablespoon butter, asparagus, fava beans, and red bell pepper. Season with salt and pepper. Saute for 3 to 4 minutes until crisp tender. Add lemon juice, zest and almonds. Stir. Adjust seasonings.
Divide vegetables between 4 plates. Place fish on top of vegetables and serve.