Ingredients
Fish:
- Vegetable oil cooking spray
- 4 (5 to 6-ounce) tilapia fillets
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Sauce:
- 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
Asparagus:
- 1 bunch of Asparagus
- Extra Virgin Olive Oil
- Salt and Pepper
- Juice from 1/2 lemon
Directions
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!