Sauteed Tilapia with Lemon Dill Aioli
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Cooking Time
mins -
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Prep time
mins -
Serves
people
- 1 lb. tilapia fillets, cut into bite-size pieces
- 2 Tbsp. margarine, divided
- 1 medium red bell pepper, sliced
- 8 ounces asparagus, cut into bite-size pieces
- 2 cloves garlic, finely chopped, divided
- 1 package Knorr® Rice Sides™ - Herb & Butter
- 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 1/2 tsp. chopped fresh dill, divided
- 1 tsp. fresh lemon juice
- Lemon wedges
Herb & Butter Rice
Discover Knorr® Rice Sides: Herb & Butter. Enjoy a rice and pasta blend in a delicate butter sauce with a mixture of herbs. View detailsOpens in new window
- 1 SEASON tilapia, if desired, with salt and pepper. Melt 1 tablespoon margarine in large nonstick skillet over medium-high heat and cook tilapia, turning occasionally, until fish flakes with a fork. Remove and set aside.
- 2 MELT remaining 1 tablespoon margarine in same skillet over medium- high heat and cook bell pepper, asparagus and half of the garlic over medium-high heat until fragrant, about 2 minutes. Prepare Knorr® Rice Sides™ - Herb & Butter in same skillet according to package directions. Stir in tilapia and 1 1/2 teaspoons dill.
- 3 COMBINE Mayonnaise, remaining 1 teaspoon dill, lemon juice and remaining garlic in small bowl. Top each serving with 1 tablespoon aioli and serve with lemon wedges.