Tilapia And Tarragon-Maple Sauce With Baby Carrots
- 4 C water
- 1 tsp salt
- 2 bunches baby carrots, greens removed to 1/2 in from carrot, scrubbed
- 4 whole tilapia filets
- 1 tsp cajun-style seasoning
- 1 C all-purpose flour
- 1-1/2 Tbs olive oil
- 2 Tbs butter
- 2 Tbs fresh tarragon, roughly chopped
- 3 Tbs good maple syrup
- 1 C chicken stock
- Bring water and salt to rolling boil in large saucepan or dutch oven and blanch carrots for eight minutes; remove with slotted spoon to ice water bath; set aside. Meanwhile, season tilapia filets with a sprinkling of cajun-style seasoning and dredge in flour, shaking off excess. In large non-stick frying pan, add olive oil and 1 Tbs. butter over medium-high heat. When hot but not yet smoking, add floured tilapia filets; saute for 2 minutes per side until golden brown; remove to warmed plate. Turn heat to medium and deglaze pan with chicken stock; simmer until reduced by half, approximately 10 mins. Meanwhile, remove carrots from ice water bath and pat dry; reserve. Add maple syrup and tarragon to pan and bring back to simmer; whisk in remaining Tbs. of butter; add carrots and toss until glazed, approximately three mins. Plate carrots by leaning against tilapia filet and pour sauce over.
water, salt, baby carrots, tilapia filets, cajunstyle seasoning, flour, olive oil, butter, tarragon, syrup, chicken
Taken from www.epicurious.com/recipes/member/views/tilapia-and-tarragon-maple-sauce-with-baby-carrots-1201284 (may not work)