Tilapia Franciase…

…Tavern on the Green style! For non-New Yorkers, Tavern on the Green is a fantabulous restaurant. I happened upon their franciase recipe for chicken while browsing on recipe zaar. I thought it would be delish with tilapia filets. It wasn’t the lemony francaise I’m familiar with; but still, I was right, so here you go:

Tilapia Franciase
Modified from Tavern on the Green via recipe zaar

2 (6 ounce) tilapia filets
flour, for dredging
1 fluid ounces clarified unsalted butter**
4 fluid ounces white wine
1 small shallots, minced
2 cloves garlic, minced
white pepper, to taste
1 1/2 tablespoons dijon-style whole grain mustard (I used grey pupon, same diff)
2 fluid ounces heavy cream

**I have to be honest, I used a spoonful of Smart Balance “buttery spread” and it turned out fine. I couldn’t do the whole butter thing again after the ravioli incident (see ravioli and brown butter post).

  • Dredge tilapia filets in flour, shaking off excess.
  • Heat [smart balance buttery spread – heh] in sauté skillet over medium-high heat.
  • Place fish in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
  • Turn fish over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
  • Season with salt and pepper.
  • Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
  • Let sauce cook for another two minutes to thicken sauce slightly.

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