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Recipe of the Week: Broiled Tilapia with Mustard Chive Sauce

Feb 4, 2011



  • Vegetable oil cooking spray
  • 4 (5 to 6-ounce) tilapia fillets
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper


  • 1/4 cup plain, non-fat Greek yogurt
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup lemon juice (from 1 large lemon)
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper


  • 1 bunch of Asparagus
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • Juice from 1/2 lemon


For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside. For the asparagus: Line a baking sheet with foil and spread the aspargus out in a single layer. Drizzle with olive oil and salt & pepper. Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper and arrange the fillets in a single layer on the prepared baking sheet. Broil the talapia until cooked through and the flesh flakes easily with a fork, about 6 minutes on each side. The aspargus should take about the same amount of time.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce. Squeeze 1/2 lemon over the aspargus just before serving. Enjoy!


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