Monday, May 6, 2013

Filets de poisson et asperges, grille

A springtime treat, with the asparagus and chives. And it is done in 10 minutes. Using the Silpat saves a lot of cleanup.

Serves 4

4 four to six ounce fish filets, such as trout, ocean perch, tilapia
1 pound asparagus--thinner is better--lower stems cut off
Cajun seasoning
Herbs de Provence
sea salt
pepper
herbs for garnish, such as scallion tops chopped, chives, chive flowers, capers, thyme

Preheat broiler.
  1. On a baking pan (half sheet) place one pound thin asparagus, lower stems cut off, and the fish filets, skin side down.
  2. Drizzle all with olive oil, toss the asparagus in the oil, and dust the asparagus and the fish with sea salt. 
  3. Season the filets with Cajun seasoning and herbs de Provence.
  4. Broil the fish for three minutes on top or until they are lightly browned. Turn and broil for one or two minutes more, tossing the asparagus as you turn the fish.
  5. [OPTIONAL:] Nap the fish with Hollandaise or herb butter
  6. Garnish with scallion tops, capers, chopped chives, and/or chive flowers.

3 comments:

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