"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pan Seared Tilapia, by Stacey Empson, is from The Wiersch Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Salt Pepper ˝ cup flour 4 Tilapia fillets 6 T. butter ˝ c. chopped almonds with skins on 1 T. fresh tarragon (roughly chopped) 2 T. lime juice (juice of approx. one lime)
Heat pan on medium high (before adding butter). Salt and Pepper fish fillets. Cover fish fillets in thin film of flour. Add 2 tablespoons of butter to pan and melt. Add fillets to pan and sauté for 2 minutes per side (to sear, do not touch/flip fish during 2 minutes per side). Remove fillets to warmed plate. Take pan off the stove burner. To warmed pan (off of burner), add 4 tablespoons butter to pan and melt. Add and toss almonds. Add and toss tarragon. Add lime juice and stir. Pour browned butter over the fish and serve!
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