Happy Friday, readers!
Last night Chris cooked another wonderful dinner consisting of herb-crusted tilapia with a lemon-butter buerre blanc sauce over egg noodles. Another simple, healthy, delicious dish. Tilapia is one of my favorite fish to eat - it's delicate and doesn't have too much of a fishy flavor. It's also extremely versatile, and is just as tasty when it's fried, baked, broiled or pan-seared.
Preparing the fish is quite easy. You can use any type of white, flaky fish, such as flounder or grouper, if you'd rather. Make a simple egg wash in which to dip your fish fillets, then dredge them in seasoned breadcrumbs. Pan fry the fish in some olive oil until each side is golden brown. It shouldn't take very long - approximately 3-6 minutes per side, depending on the thickness of your fillets and how high your burner is.
As for the buerre blanc, don't let the name fool you; the name is literally French for "white butter," but it's so much more than that. I love the way Chris makes his version. He takes butter, lemon juice (the kind in the plastic lemon-shaped squeeze bottle), white wine (any kind will do, but preferably something sweet - we used the leftover Moscato), salt, pepper, garlic, and honey. First you reduce the wine down, then add your spices, butter, and finally the honey, to both thicken the sauce and add a little sweetness. You want your end result to be a thick, glossy sauce that you can pour easily.
The picture above is a little dark, so let me tell you that this was absolutely heavenly. Tilapia that's cooked properly falls apart with just the touch of a fork, no knives necessary. This fish was moist and perfectly flaky, and had a nice crust from the breadcrumbs. The sauce was tangy yet sweet and complimented the texture and delicacy of the tilapia. We used egg noodles as a base but you could use rice if you prefer. I love egg noodles with just about anything (one of my favorite comfort foods as a child), and they were especially delicious with the buerre blanc sauce drizzled over them.
My hopes for this blog were to share some of my favorite homemade dishes, in addition to reviewing restaurants, and I hope the past two posts have inspired you to try something new. Food should be more than just sustenance, it should be something you enjoy. Here's your food-related quote of the day, from the famous Julia Child (I found it relevant because of the buerre blanc): "In France, cooking is a serious art form and a national sport."
Have a wonderful, safe and satisfying weekend!
As for the buerre blanc, don't let the name fool you; the name is literally French for "white butter," but it's so much more than that. I love the way Chris makes his version. He takes butter, lemon juice (the kind in the plastic lemon-shaped squeeze bottle), white wine (any kind will do, but preferably something sweet - we used the leftover Moscato), salt, pepper, garlic, and honey. First you reduce the wine down, then add your spices, butter, and finally the honey, to both thicken the sauce and add a little sweetness. You want your end result to be a thick, glossy sauce that you can pour easily.
The picture above is a little dark, so let me tell you that this was absolutely heavenly. Tilapia that's cooked properly falls apart with just the touch of a fork, no knives necessary. This fish was moist and perfectly flaky, and had a nice crust from the breadcrumbs. The sauce was tangy yet sweet and complimented the texture and delicacy of the tilapia. We used egg noodles as a base but you could use rice if you prefer. I love egg noodles with just about anything (one of my favorite comfort foods as a child), and they were especially delicious with the buerre blanc sauce drizzled over them.
My hopes for this blog were to share some of my favorite homemade dishes, in addition to reviewing restaurants, and I hope the past two posts have inspired you to try something new. Food should be more than just sustenance, it should be something you enjoy. Here's your food-related quote of the day, from the famous Julia Child (I found it relevant because of the buerre blanc): "In France, cooking is a serious art form and a national sport."
Have a wonderful, safe and satisfying weekend!
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