|Name:||Tilapia with Lemon Beurre Blanc||Contributor:||Martin Golding|
|Description:||Tilapia with Lemon Beurre Blanc||Posted:||2005-01-15|
|Key words:||fish, fennel||Category:||Main Dishes|
juice and zest of two Meyer lemons (probably use less of stronger lemons)
dry white wine to make 1 C (I used a slightly maderized Gewurtztraminer)
1 clove garlic, finely chopped
2/3 stick of butter, cubed
2 Tbsp fennel foliage, coarsely chopped**
salt and pepper
|Preparation:||*Season fish fillets liberally on both sides with finely ground black pepper, lightly on one side with salt. Saute over relatively high heat in a non-stick pan with a little garlic butter until cooked through and browned. Recline fillets attactively across a warm platter.
Swoosh garlic through to color lightly. Reduce heat to medium, deglaze pan with lemon juice and wine. Reduce liquid to a few tablespoons.
Add lemon zest and fennel. Whisk in butter just until melted, distribute generously over fillets.
** I had fennel tops because we served the fish with Celeried Fennel:
Slice as much fennel as you think appropriate, and about 1/4 that amount of celery, 1/8" thick. Toss together with lemon juice, soy sauce and a splash of sesame oil to taste.
Saute over high heat until dry and soft around the edges, but not too cooked (overcooking will make it shed liquid and reject the seasoning).
Season with freshly ground black pepper, toss and serve forth.