Sweet Chili Glazed and Walnut Crusted Tilapia with Roasted Asparagus

Hey everybody, I am so excited to be enjoying the week here in AZ with my family. My boys had the week off of school for “ski week” in CA, so what a perfect opportunity to visit home.

Before we left, I made this fabulous fish dinner and we all devoured it, even the kids loved it with a little side of ketchup. For some reason that I can’t quite put my finger on, I’ve been afraid of cooking and eating fish in the past, but I’ve decided to grow up and start experimenting more with it. I know how healthy it is for you and for heaven sakes it’s delicious! So, for any of you who have been like me and have been a little stand offish towards fish….don’t be. It cooks up in minutes and is so delicious, I can’t wait to make more of it. Hope you all enjoy!


Sweet Chili Glazed and Walnut Crusted Tilapia with Roasted Asparagus

1 bunch of asparagus

2 Tablespoons extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

¼ teaspoon garlic salt

3 Tablespoons honey

¼ teaspoon chili powder

1 teaspoon warm water

¾ Cup Panko Bread Crumbs

½ Cup ground walnuts (I ground them in food processor)

½ teaspoon kosher salt

½ teaspoon chili powder

¼ teaspoon fresh cracked black pepper

4 tilapia fillets

2 Tablespoons extra virgin olive oil

1. Place asparagus onto a edge rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and garlic salt. Roast in oven for 12-15 minutes or until fork tender, turning half way through. Remove and keep warm.

2. Place the honey, chili powder and warm water in a small bowl; mix to combine. Place crumbs, walnuts, salt, chili powder and pepper into a shallow dish; mix to combine. Season both sides of tilapia fillets with pinches of salt and pepper. With a pastry brush, brush honey glaze on both sides of tilapia then press into crumb mix. Continue until all fillets are coated.

3. Heat oil into a large skillet over medium heat. When hot place coated tilapia fillets into skillet; cook 2-4 minutes per side, until golden brown and fish flakes easy with a fork. Remove and serve warm.

4 servings

Have a great rest of your week, I’ll be enjoying AZ and will catch up with ya’ll early next week!!

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  31. Janis Penick

    I used Mahimahi instead of Tilapia and it was delicious. I made it twice and the first batch was blackened but watched it closer the next batch.

  32. Janis Penick

    I’ve cooking the tilapia with asparagus and you don’t say which temperature to roast the asparagus. I’m in Hawaii and trying it with Mahimahi and will let you know how it turns out.
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  33. Jessica @ These Are The Days

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