One of my favorite ways to prepare fish is blackened. You can probably tell, since this is the second time I’ve featured it as a weeknight dinner. I usually make twice the amount of blackening spice the recipe calls for, which guarantees I always have some on hand.
I’m already thinking about trying it next with fresh boneless chicken breast for another quick, easy weeknight meal. You can air‑fry both or either one, but I prefer it shallow‑fried in butter with a splash of olive oil. Tilapia takes beautifully to this method, crisp edges, tender inside, and full of flavor. To celebrate spring, I added some fresh asparagus and paired it with a bright lemon and mustard vinaigrette.
Tip : You can prepare the vinaigrette ahead of time and store it in your refrigerator for up to two weeks.
Ingredients
- 1 recipe Blackened Pan Fried Tilapia
- 2 tbsp Lemon Mustard Vinaigrette
- 1/2 bunch spring asparagus trimmed
Garnish
- 2 slices fresh lemon
- 2-3 sprigs fresh cilantro leaves
Instructions
Gather all ingredients before starting the recipe.
- Prepare Lemon Mustard Vinaigrette
- Trim 1/2 bunch spring asparagus and place in a microwave safe dish. Rinse with cold water, drain and cover with cling wrap. set aside until tilapia has been cooked.
- Prepare Blackened Pan Fried Tilapia
