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Recipe

Sautéed Tilapia over Swiss Chard with Tarragon Butter

Scott Phillips

Servings: two.

Fresh tarragon lends a haunting, delicate anise flavor to mild, quick-cooking tilapia fillets.

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 lb. Swiss chard, fibrous stems and ribs discarded; leaves coarsely chopped, washed, and dried
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. unsalted butter (4 Tbs. cut into small pieces)
  • 2 tilapia fillets, 6 oz. each
  • 1 shallot, chopped
  • 1 Tbs. fresh lemon juice
  • 1-1/2 Tbs. chopped fresh tarragon

Nutritional Information

      Nutritional Sample Size based on two servings
      Calories (kcal) : 510
      Fat Calories (kcal): 330
      Fat (g): 37
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 160
      Sodium (mg): 910
      Carbohydrates (g): 13
      Fiber (g): 5
      Protein (g): 37

Preparation

  • Heat the oil in a 10- to 12-inch nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, 30 to 45 seconds. Add a big handful of the Swiss chard and cook, tossing often, until it has collapsed enough to add more. Continue adding the chard in batches until it’s all in the pan and then cook until tender, 2 to 3 minutes. Season to taste with salt and pepper, divide the chard between two dinner plates, and keep warm.
  • Wipe out the skillet and return it to medium-high heat. Add 1 Tbs. of the butter and let it melt. Sprinkle the tilapia with 1/4 tsp. salt and a few grinds of pepper. Add the tilapia and cook, turning once halfway through cooking, until it’s well browned and cooked through, 4 to 6 minutes. Top the chard with the tilapia and keep warm.
  • Add the shallot to the skillet and cook, stirring occasionally, until lightly browned and beginning to soften, 30 to 60 seconds. Add the lemon juice; it should evaporate almost instantly, but if not, cook until nearly evaporated, about 30 seconds. Remove the skillet from the heat and add the 4 Tbs. butter pieces and tarragon, stirring constantly until the butter melts. Season to taste with salt and pepper. Pour the butter sauce over the fish and chard and serve immediately.

Serve with Brown Rice with Walnuts and Golden Raisins.

Reviews

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Reviews

  • user-3639573 | 07/26/2014

    I have made this several times. I also decrease the butter to half the amount and it is still quite good. An easy weeknight dinner if you get your chard pre- packaged.

  • user-3639573 | 07/26/2014

    I have made this several times. I also decrease the butter to half the amount and it is still quite good. An easy weeknight dinner if you get your chard pre- packaged.

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