Wednesday, April 28, 2010

Sauteed Tilapia over Swiss Chard with Tarragon Butter

I made this the other night and was so happy with the result. Tilapia is such a mild white fish, and so easy to cook. This recipe is from Fine Cooking Magazine.
When I made it I tripled it for the five of us. The recipe below is for two people. And maybe it might just be made by two friends of mine, one who loves to cook and one who will love fish if she tries this!!!
1T olive oil; 2 cloves of minced garlic; 1 bunch of swiss chard, stems and ribs discarded and the leaves coarsley chopped, washed and dried; s&p; 5T butter; 2 tilapia filets (at least 6oz each); 1 shallot that has been chopped; 1T fresh lemon juice and 1.5T chopped fresh tarragon.
Heat your oil in a nice big non sticking pan over med/high heat. Add the garlic and cook until it smells heavenly, 30-45 seconds. Add a big bunch of the chopped chard and toss it so that it is coated in the oil. Continue adding the chard until it is all well coated and a little wilted. Add s&p and divide it on your plates. Then add 1T of butter to the pan and add your fish. Saute on both sides, total s/b 4-6 minutes. Place your fish on top of the chard. Now add the shallot to the pan and let it soften and then add the lemon juice and then take the pan off the heat. Add to it the final 4T of butter and tarragon, put it back on the heat and stir till the butter melts. Pour over your fish and chard and oh my, enjoy!!!

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