Pan-Seared Tilapia with Roasted Red Pepper Sauce and Asparagus

2 red bell peppers

1 bunch asparagus

2 tablespoons olive oil

½

tablespoon kosher salt

½

tablespoons freshly ground black pepper

1 tablespoon garlic, minced

1 lemon, cut in half

1 cup chicken or vegetable broth

1 teaspoon minced garlic

1 tablespoon balsamic vinegar

1 tablespoon olive oil

½

teaspoon crushed red pepper flakes

4 tilapia fillets

Olive oil

Roast bell peppers over an open flame on stovetop or grill until skin is charred, several minutes. Place in paper bag and close.

Place asparagus in large plastic bag with olive oil, salt, pepper, garlic and juice of a half lemon. Mix well and set aside.

Peel skin from red peppers, remove stem and seeds. Place in blender with chicken broth, garlic, balsamic vinegar, olive oil and red pepper flakes. Blend until smooth. Place in pan over medium-low heat, season to taste with salt and pepper.

Heat a large saute pan over medium-high heat and a medium pan over medium heat. Brush olive oil on tilapia and season with salt and pepper. Cook 3 to 4 minutes per side.

In the meantime, drain asparagus and cook in medium pan, turning over occasionally several minutes until tender.

To serve, squeeze juice of half lemon over tilapia and place on a pool of the bell pepper sauce with a side of asparagus.

Serves four.