Sauteed Tilapia with Pepper-Lime Salsa
(feeds 2 Hungry Hippos)
4 tilapia fillets (approx 1lb.)
1 serrano pepper
1 bunch asparagus
Extra-virgin olive oil (EVOO)
Heat olive oil in skillet on medium heat. Saute fillets for 7mins, then heat reverse for 5mins.
Mince shallot & serrano pepper in a bowl. Zest & squeeze lime. Add extra lime juice as necessary. Add touch of EVOO & salt and pepper to taste.
Saute asparagus for 5mins, turning once halfway through.
Total prep time: 40mins.
This meal is gluten-free, dairy-free, soy-free, and sugar-free. Feel free to substitute butter for EVOO, but then you’ll need to cross “dairy-free” off the list.