Wednesday, April 13, 2016

Sriracha Fish and Sautéed Asparagus with Tomatoes

This is one of Hubby's favorite quick dinners.

1 white fish filet for each person dining.  (note this doesn't keep well so only make enough for one meal!)
5-10 stalks fresh asperagus per person (or more, this is good reheated or cold)
5-10 cherry tomatos per person (also good reheated or cold)
Minced Garlic (to taste)
Butter or olive oil
red pepper flakes (to taste)
Sriracha (to taste)

If using frozen fish, thaw before cooking.  Swai fish works great, Tilapia and Cod are also good.

Melt 1 Tbsp of butter (or use 1 Tbsp olive oil but butter taste better!) in bottom of sauce pan.  When pan is very hot place fish in pan.

Rub a small amount of sriracha onto top of fish filet, I use rough 1 tsp, hubby uses significantly more.  After fish is about 1/2way cooked flip, making sure there is still oil in the pan, if not add more before setting fish back in pan.

Allow fish to finish cooking then serve when cooked through.

While fish is cooking--
Sauté asparagus & tomatoes in saute pan with olive oil, garlic, red pepper flakes until crisp but tender.

Serve with rice, couscous, or pearled barley (my favorite!)

No comments: