You guys! Cracked Pepper! It's here and it is soooo good! I mean really, what's our Cracked Pepper NOT good with? Can't think of one thing, can you? Any fish or seafood? Check! Veggies? Yup! Even chicken, pork, or beef. Nice.
What you need
¼ cup plus 1 teaspoon Tessemae’s Cracked Pepper
4 tilapia filets (about 6 ounces each)
1 pound broccolini (2 bunches)
¼ cup Tessemae’s Balsamic Dressing
coarse salt and freshly ground pepper
¼ cup pine nuts
lemon wedges, for serving
What to do
Heat you oven to 425. In a baking dish, pour 1/4 cup of the the Cracked Pepper over the tilapia. Let marinate at least 15 minutes at room temperature or up to one day refrigerated.
Trim the ends of the broccolini and toss on a rimmed baking sheet with the Balsamic, salt and pepper. Divide the broccolini in half and place half on another rimmed baking sheet. Roast until beginning to brown, about 10 minutes, then sprinkle with the pine nuts. Roast until pine nuts are toasted, about 2 minutes more.
Heat 1 teaspoon Cracked Pepper in a large nonstick skillet over medium-high heat. Add the tilapia and cook until browned and cooked through, 2 to 3 minutes per side.
Serve the broccolini and tilapia drizzled with more Cracked Pepper and lemon wedges on the side.