Cooking With Metachat!

Monday, September 26, 2005

AlexReynolds's Tilapia

This will serve two people, multiply quantities to serve as necessary.
Total cooking time is roughly 45 min (35 to bake the fish, about
another 10 to prepare the sauce) with another 15 min of prep work.

• 4 Tilapia fillets, usually about 6 oz apiece from Trader Joes
• 1/4 pint white wine
• 1-2 cloves garlic, finely chopped
• 4 tablespoons freshly chopped cilantro and parsely

• 1 red onion, sliced into one inch strips
• sea salt and freshly ground black peppercorn
• 1/2 oz unsalted butter
• 1 tbsp cornstarch, blended with a little cold water beforehand
• 2 tbsp heavy cream

Heat oven to 350'F. Place the tilapia fillets into a oven dish (I've
used cast iron, works well) and pour wine on top just enough to cover.
Sprinkle garlic atop fillets, add onion and 3/4ths of your chopped
herbs on top (keep the last quarter of your chopped herbs on hand for
the sauce). Season with salt and peppercorn. Cut butter into four equal
portions, one placed atop each fillet.

Cover the dish(es) with aluminum foil. Bake for 30-35 min. Check in
around 30 min, seems to be fine at that point. If you're making pasta
or other sides, begin to boil water around 25 min in so that you're
ready to go when you're making the sauce.

Remove cooked fish to another oven dish. Pour broth into a saucepan and
put the fish back into the oven, set at Warm while you make the sauce
and any accompanying sides (pasta, veg., etc.)

Simmer sauce with cornstarch for two minutes. Add heavy cream and
remaining herbs and stir vigorously to mix but no further. Do not
simmer further or raise stove temperature, or the sauce will thin out.
If you use flour instead of cornstarch, double the amount added.

Serve fish on warm plates, dollop sauce atop fish. Salt n' peppar to individual taste, as this seems to help brighten the sauce a bit.

This recipe seemed to work well in our testing labs with sushi rice or
spiral rice pasta: anything that will soak up sauce. We also added
sauteed vegetables (bell pepper, zucchini, and mushrooms) for a bit of
color and crunch, and side salad with the garlic rice vinaigrette
(recipe in the vinaigrette thread).



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