Martin Bros. Recipes

Pecan-Crusted Tilapia with Apricot Maple Glaze, Baby Potatoes, Asparagus & Mushrooms

Keywords: Fish & Shellfish

Added: December 28, 2018

2 each — High Liner FPI® Pecan Crunch Tilapia Fillets – 5-6 oz (955930)

2-3 oz — Fortune Ashman Apricot Maple Marinade for Seafood (389264)

10 oz — Simplot RoastWorks® Baby Bakers™ Potatoes (963050)

12-16 each — Wholesale Asparagus Spears (360050), trimmed

1 cup — Monterey White Mushrooms (360930), halved or quartered

As needed — Roland Pomace Olive Oil (620390)

As needed — McCormick Grill Mates® Vegetable Seasoning (470201)

PREP | Prepare tilapia; about 5 minutes before it’s cooked, top with apricot maple marinade, being careful not to brush the topping off. Cook potatoes as directed. Toss asparagus, mushrooms, olive oil and seasoning together; roast in a 375°F oven until tender. Serve.


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