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Stuck for sauce

post #1 of 5
Thread Starter 
Cobbled together some ideas tonight and pulled a couple of pounds of tilapia out of the freezer, about 6 1/2" thick fillets. After defrosting, they're currently soaking in some OJ, orange zest, olive oil, and a spritz of tabasco. From here, I could grill it or throw it in a pan.

Mrs. Blue loves pan sauces, but after that marinade I'm not sure where to go with it... ideas?
post #2 of 5
A nice butter sauce, lightly accented with tarragon would go well.
post #3 of 5
Thread Starter 
Hmmm..... so pan-fry, then remove and chunk a knob of butter in there with a bit of tarragon? Or is there a deglazing step I'm missing?
post #4 of 5
You can do this as a "pan" sauce or on the side. You will get a nicer color doing it on the side though. To do it as a pan sauce, remove the fish and add 1 shallot, chopped. Saute briefly then deglaze with about 1 1/2 cups white wine. Reduce until almost dry, lower heat until just barely on then slowly add in 1 stick of unsalted butter. Make sure the butter is cold and cut into about 12-15 slices. Add a couple of slices at a time and whisk until fully incorporated, then add a few more, whisking constantly. If the hot is getting too hot it will break so remove it from the heat if neccessary and finish. Season with salt, and a squirt of fresh lemon juice, if needed. Strain and add about 1 tablespoon of minced, fresh tarragon.
post #5 of 5
Sauce sounds great. Maybe try replacing the lemon juice with grapefruit juice. That would be a great compliment to the orange in your marinade
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