Xandr Universal Pixel
Skip Navigation
Roku Pixel

Sea Cuisine

Garlic & Herb Tilapia with Lemon Asparagus Quinoa and Spring Chive Aioli

Grilling asparagus provides a welcomed charred flavor to the quinoa. Aioli can take on whatever flavor you like – try adding different spice blends to the mayo like lemon pepper or cajun to create something tailored to your pallet.
Serves: 2


  • 1 package of Sea Cuisine Garlic Herb Tilapia
  • ½ cup cooked quinoa
  • 1 lemon
  • 1 bunch asparagus
  • 2 tbsp mayonnaise
  • 1 tbsp chives – chopped
  • 2 tbsp olive oil
  • 6 cherry tomatoes halved
  1. Cook Garlic Herb Tilapia as per package directions.
  2. Zest skin of lemon. No zester, no problem! Just use a vegetable peeler to remove the skin and then use a knife to finely chop. Cut zested lemon in half and reserve.
  3. Cut asparagus tips into spears and the rest into thin rings. The bottom 2 inches of the asparagus is very tough and should be used for stocks or soups.
  4. Fill a sauté pan with a ½ inch of water and bring to a light boil. Add in asparagus and cook for a few minutes. Add in quinoa and warm through. If needed add in a touch more water to help it steam. Finish with juice of half a lemon, olive oil, cherry tomatoes (optional) and season to taste.
  5. Combine mayo, chives, 1 tsp lemon juice & ¼ tsp lemon zest to create chive aioli
  6. Serve Garlic Herb Tilapia with lemon quinoa, top fish with spring chive aioli and use the remaining lemon zest to garnish the entire dish.