If you need a healthy dinner that is lick-your-plate amazing, put this on your menu NOW.
I made this a few weeks ago on an obscenely hot day when I was craving something light and summery for dinner. While you do need to heat up your kitchen to broil the fish and roast the asparagus, the end result is so healthy and fresh that I think this is the perfect summer meal. Although...I will say that I am completely ready for summer to be over. I was at the grocery store a few hours ago, and they already had pumpkin beers on the shelf! I am counting down the days to sweaters, cold weather, pumpkin lattes, pumpkin beers, and pumpkin pies.
In the meantime, make this...but be sure to crank the AC down to about 65 degrees first.
For the fish:
2 (5-6 ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and black pepper
For the sauce:
3 tablespoons low-fat greek yogurt
1 teaspoon honey
1 1/2 teaspoons dijon mustard
1 tablespoon lemon juice
1-2 tablespoons finely minced chives
Salt and pepper, to taste
Allow the fish to sit at room temperature for 15 minutes before cooking. Preheat the broiler, and spray a small glass baking dish with cooking spray. Drizzle the tilapia fillets with olive oil on both sides, and rub it in so the fish is evenly coated. Place in the baking dish in a single layer, and sprinkle with salt and pepper.
Cook under the preheated broiler for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is cooking, make the sauce. Mix the yogurt, honey, and dijon in a small bowl until thoroughly combined. Whisk in the lemon juice and chives, and season to taste with salt and pepper.
After fish is done, transfer to a serving plate and drizzle with the sauce. Delicious served with roasted asparagus!
Recipe adapted from: Giada De Laurentiis via Food Network