Tilapia with Orange Tarragon Sauce for Two
Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Orange tarragon cream sauce | |||
| 1 | teaspoon |
olive oil
|
|
| 1 ½ | tablespoons |
shallots
minced |
|
| ½ | cup |
orange juice
fresh |
|
| 1 ½ | tablespoons |
white wine vinegar
or champagne vinegar |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| 2 | teaspoons |
tarragon leaves
fresh, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Sauteed tilapia | |||
| 1 | pound |
tilapia
or other delicate white fish, fillets |
* |
| 1 | tablespoon |
all-purpose flour
for dredging |
|
| 2 | teaspoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Orange tarragon cream sauce | |||
| 5 | ml |
olive oil
|
|
| 23 | ml |
shallots
minced |
|
| 118 | ml |
orange juice
fresh |
|
| 23 | ml |
white wine vinegar
or champagne vinegar |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 15 | ml |
butter, unsalted
|
|
| 1E+1 | ml |
tarragon leaves
fresh, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Sauteed tilapia | |||
| 453.6 | g |
tilapia
or other delicate white fish, fillets |
* |
| 15 | ml |
all-purpose flour
for dredging |
|
| 1E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
