Tilapia with Orange Tarragon Sauce for Two

Directions

PREPARE THE FISH

Dry the fish fillets well with paper toweling. Season with salt and pepper and allow to stand for 5 minutes to draw out some moisture.

MAKE THE SAUCE

In a saucepan, heat oil over medium heat. Add the minced shallot and cook, stirring, until soft and beginning to color.

Add the orange juice and vinegar, increase heat and bring to the boil. Cook until reduced to just over ¼ of a cup, about 5 minutes.

Add the cream and cook until slightly reduced, about 1 minute.

Remove from heat and add the butter and tarragon. Taste and adjust seasoning with salt and black pepper. Cover to keep warm, stirring every minute or so.

SAUTÉ THE FISH

Dredge the fish fillets in flour and shake off any excess.

Heat the oil in a non-stick skillet over medium-high heat until shimmering.

If there are any thin tail parts, score and tuck tail under the fillet to make them evenly sized.

Add the fillets to the skillet and reduce heat to medium.

Cook without moving until the bottom of the fillets are golden brown, about 2 to 4 minutes (depending on size of the fillets).

Carefully flip the fillets and cook until firm to the touch and the fillet flakes easily, about one minute.

Place some of the orange tarragon sauce on the plate, top with fish fillet. Serve with a rice pilaf with extra sauce as desired.