TTK #2

Grilled Tilapia w/a Meyer Lemon Reduction

Good news people. Meyer Lemons are in season, and I found small ones at Wegmans. I think you can get them at Whole Foods, as well. I did last year and they were larger than the ones sold at Wegs this year. Maybe even TJ's?  If you've never experienced the different flavor of a Meyer, I dare you to try it and tell me you didn't notice any difference.

This recipe is for two fillets.

Sauce:
2 small Meyer Lemons
    1 lemon zested w/large zester (see photo below) left whole for now, use zest strips in sauce
    1 lemon juiced
1/4 cup white wine
4 cloves garlic minced
2 Tablespoons EVOO
1 Tablespoon butter
1 Tablespoon rough chopped fresh basil (plus more for garnish)
2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

Make this sauce about 1 hour before you plan on using it to let the sugar dissolve. While sauce is macerating, you can marinate asparagus in it, turning once or twice. When ready to grill, separate about two tablespoons for brushing fillets.

I used my stove top grill pan that covers two burners. Get it nice and hot!!! Asparagus will take longer than fillets so get them going once grill is prepared, turning once grill marks have been achieved.

While the asparagus is grilling, heat a sauce pan to medium high and get the remaining sauce into the pan. Let sauce come to an angry simmer (yes, I said angry) and start to get thick. Reduce by about half or more to taste if you want a sweeter thicker sauce.

Brush both sides of fillets and drop on hot grill. Depending on thickness they can take as little as 2 minutes per side.

Now, for a fun trick w/the Meyer Lemon you left whole (pictured above). Slice it and drop it on the grill. Grill marks and the fun large zest make it look cool, plus the grilling brings out an intense flavor. You can eat it rind and all (a little bitter, but completely edible, I actually think the bitter compliments the sweetness of the sugary sauce).

Pour sauce over Tilapia and aspargus and garnish w/more fresh basil. Serve w/a lighter starch like cous cous, wild rice, risotto, etc. Feed back is always welcome.