Seasoned Tilapia on Mushroom Rice with Asparagus

(((PHOTO TO COME ^_^)

Needed:

6 Tilapias, thawed

Asparagus

Mushroom rice

Small vidalia onion

Seasoning:

3 TBSP Parsley

2 tsp Oregano

1 pinch Rosemary

1/4 tsp Thyme

2 TBSP Garlic powder

1 TBSP Onion powder

1 TBSP Minced garlic

2 tsp Lawry’s seasoning salt

1/2 tsp Cayenne pepper

2 tsp Lemon pepper

Sprinkle Smoked seasoning

Other ingredients:

1 Stick Butter

1 tsp Liquid smoke

Lemon juice

Garlic powder

Cayenne pepper

1. Combine seasoning and put in shaker. Completely thaw fish, and lightly sprinkle with seasoning.

2. Start cooking rice, adding atleast 1 TBSP of butter to the water.

3. Cut bottoms off asparagus, then cut stems in 1/2. Place in water with salt and sprinkle a little garlic salt. Set aside.

4. Melt 3 TBSP butter in medium saucepan over “5” or medium heat. When heated, add 1 tsp liquid smoke in the middle of pan and swirl around to thoroughly mix with butter.

5. Add tilapia, seasoned side down, 2 at a time. Sprinkle generous amount of seasoning on each fish, and add a few swirls of lemon juice around saucepan. Cook for 2-3 minutes, flip, and add more seasoning to the other side. Cook another 2 mins, continue flipping now and then until cooked, adding seasoning and more garlic powder where needed. (I like to add significant amounts of cayenne pepper at this point, to make mine spicy.)

6. It may be necessary to add more butter while cooking. It’s important to keep an eye on how things are looking and cooking. After all fish have been cooked, add 2 more TBSP butter to pan, and throw in drained asparagus. Sprinkle with some salt. Cook, turning over every few mins.

7. After asparagus is done cooking, add another 2 TBSP butter to saucepan, increase heat to “7” or med-high, and add sliced onions. Saute’ for about 5 minutes while dishing up plates. Add onions to rice, serve hot.