Pan-Fried Tilapia with Asparagus and Orange-Balsamic Vinaigrette Recipe

Pan-fried tilapia fillets served with asparagus tossed in an orange, balsamic, and smoked paprika dressing.



For the Asparagus:

  • 2 navel oranges
  • 1/3 cup white balsamic vinegar
  • Finely grated zest of 1 lemon
  • Juice of 1/2 a lemon
  • 1 clove garlic, minced
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces

For the Tilapia:

  • 2 pounds tilapia
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil


For the Asparagus:

  1. Using a knife, peel the oranges, removing all the white pith. Cut between the membranes to release the segments into a bowl. Break segments into smaller pieces with your hands and set aside.
  2. Combine vinegar, lemon zest, lemon juice, garlic, paprika, salt, and pepper in a medium bowl. Whisk in the olive oil then add the orange pieces.
  3. Heat a medium saucepan of heavily salted water to a boil over high heat. Add asparagus and cook until tender, about 3 to 4 minutes. Drain and run under cold water to stop cooking. Arrange asparagus on a platter and spoon some of the vinaigrette over the top. Reserve remaining vinaigrette for the fish.

For the Tilapia:

  1. Season tilapia generously on both sides with salt and pepper. Place flour in a shallow dish and cover fillets on both sides with flour, shake off excess and set aside.
  2. Heat 2 tablespoons of the olive oil in a large non-stick frying pan over medium-high heat. Once shimmering, add half the tilapia fillets and fry on one side until browned, about 3 minutes. Flip and repeat on other side until fish is cooked through, about 2 minutes more. Remove from pan and add the other tablespoon of oil if necessary. Fry remaining fillets.
  3. Spoon some vinaigrette over tilapia and serve with asparagus.