Sous Vide Tilapia

I just returned from an adventure in Mexico, but I didn’t have my fill of fish. On my last evening we went to a fancy restaurant called El Dorado, and I got their titular dish. It was a piece of fish with plantains. It was delicious, and I have been day dreaming about making some delicious fish myself.

So, I went to the Fresh Market and got myself some tilapia and scallops for my fish, some white and purple asparagus and garlic for my side. I threw the tilapia and scallops in a bag with dill and sous vided them for a few hours. I then roasted the asparagus with pepper and the garlic. I fried the tilapia and scallops for a second or two to brown them.

One thing about fancy restaurants is that the food is so pretty. I decided to try to do the plating myself. I think it turned out pretty well:

I put the scallops in between the alternatingly funny colored asparagus, piled the tilapia that I tore up (by accident) on the bottom and put the one intact piece on top.  I tried drizzling balsamic vinegar on the asparagus, but it was cheap vinegar so it wasn’t thick enough.  I don’t think I’m at the Top Chef level, but it looked pretty good.

Sous Vide Dill Tilapia and Scallions with Roasted Garlic White and Purple Asparagus Drizzled with Balsamic Vinegar and Lime (Marked Up)

It tasted pretty great.  Roasting asparagus makes it nice and crunchy.  The scallops were the least impressive, I should have browned them more or something… or maybe sous vide isn’t right for them?  They ended up bland.

The fish itself was good.  I added some dill, but not enough.

I have two more tilapia fillets preseasoned in sous vide bags in the freezer, hopefully the next adventures will be even better.

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