1. Heat olive oil in large frying pan on high heat; cook mushrooms for 2 minutes, stirring occasionally.
  2. Add tilapia fillets and continue; cook for 2 minutes.
  3. Flip fish over with spatula; turn heat down to medium.
  4. Add asparagus, lemon juice, maple syrup, water, garlic, ginger, and cranberries; cover and cook for 2 minutes.
  5. Continue to cook fish until opaque inside.
  6. To serve, place on individual serving plates.  Garnish with pistachios, pepper and fresh basil.


1 tablespoon canola oil
1/2 cup chopped mushrooms
2 Gorton’s Signature Grilled Tilapia Fillets
1 bunch of asparagus, woody ends cut off, cut in 2-inch pieces
1 tablespoon lemon juice (Meyer lemon when possible)
zest from one lemon
2 tablespoons maple syrup
2 tablespoons water
1 teaspoon chopped garlic
2 teaspoons minced crystallized fresh ginger
1/4 cup cranberries
1/2 cup pistachios, shelled, toasted, lightly salted
1/4 chopped fresh basil
Black Pepper

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Signature Tilapia

Grilled tilapia seasoned with a classic blend of real herbs and spices.

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