April 27, 2024
Pan-Seared Tilapia with Summer Vegetables
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10Prep Time Minutes
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30Total Time Minutes
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11Number of Ingredients
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4Servings
Season fish with salt and pepper. Melt 2 tbsp (30 mL) butter in large skillet set over medium heat. Cook fish with garlic, turning fish once, for 6 to 10 minutes per side or until browned and just starting to flake when tested with a fork. Transfer to plate.
Melt remaining butter in skillet set over medium-high heat. Cook zucchini and shallots for 2 to 3 minutes or until slightly softened. Stir in VH® Lemon Herb Peri Peri; bring to boil. Stir in corn and peas. Cook for 2 to 3 minutes or until vegetables are tender.
Spoon vegetables and sauce over fish; garnish with chives. Serve with lemon wedges.
Substitute rainbow trout for tilapia if desired.
Pan-Seared Tilapia with Summer Vegetables