Sounds fancy and impressive doesn't it? It isn't. Delicious is what it is. The idea for this recipe came from a salmon dish of Emeril's but since I was using a milder white fish on this particular night I had to alter it quite a bit. I did use his Essence but salt and pepper is just fine. The potatoes can be made right before and kept warm in the oven until you're ready to serve. This comes together quickly and beautifully. Enjoy!
Recipe: Herb Crusted Tilapia with an Asparagus-Lemon Beurre Blanc
4- 3 or 4 oz tilapia filets or the equivalent
Essence or Salt and Pepper
Juice of 1/2 a lemon to moisten filets
1 cup chopped fresh mild herbs (mild ones such as chives, parsley, chervil, tarragon)
Salt and pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 cup white wine
Juice of 1/2 a lemon, or more to your liking
1/2 pound butter, cut into 1-inch cubes, cold
1/2 pound asparagus, blanched
3 tablespoons olive oil to saute fish
For the fish: Season each filet with essence or salt and pepper. Squeeze lemon juice onto filets and with the chopped herbs, crust each side of the fish completely.
For the sauce: In a saute pan, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer. Reduce the wine by half, about 2 to 3 minutes. With a whisk, mount in the butter cubes one at a time until all are fully incorporated and slightly thick. Season with salt, pepper and lemon juice, to taste. Add the asparagus. Re-season if needed.
For the tilapia: In a saute pan, heat the olive oil. When the pan is smoking hot, add the salmon. Saute the fish until lightly browned then carefully flip over and and saute until done (I didn't want to give specific times here because the thickness of fish filets varies and thus will your cooking time). Place 1/2 of the brabant potatoes on the plate. Top with asparagus spears then your filet. Drizzle with the beurre blanc and dinner is served.
Recipe: Brabant Potatoes
Recipe courtesy Emeril Lagasse
Brabant potatoes are fried potato cubes that have been quickly cooked in water before frying, which gives them a light, crunchy texture. Brabants are a traditional accompaniment to a variety of classic New Orleans Creole dishes.
3-4 small-medium idaho potatoes, peeled and cubed into 1/2" inch pieces
2 cups vegetable oil, for frying
1 teaspoon salt
Put potatoes in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels.
Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360 degrees F. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes.
Remove and drain on paper towels. Season with salt, and serve hot.