Sautéed Tilapia Over Swiss Chard With Tarragon Butter

Picture taken by flashlight!

Well tonight's dinner was an adventure to say the least!  In the middle of sauteing the chard, the power kept flickering.  It continued to do so until the sauce making stage where it completely went out.  I make about 1.5 of the recipe, or as I said to my husband when the power started flickering, one and a half a$$ed!  It was cold but tasty.  I personally am not a big fan of tarragon, but it was subtle enough for me. The best part of the meal was the rice.  I just put 1 c. rice in my rice steamer with chicken stock instead of water, and a 1/2 cup of golden raisins along with about a tablespoon of soy sauce and about 1.5 tbsp of unsalted butter.  Cooked it in the steamer and when it was done, added chopped walnuts.  Yum!  We ate by candlelight which made up for the cool temp of the food:)
Sauteed Tilapia Over Swiss Chard With Tarragon Butter

      1    Tbs. extra-virgin olive oil
      2 ea garlic,minced
      1 lb Swiss chard, fibrous stems and ribs discarded, leaves chopped
           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
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 its 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 its 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.
Serving Suggestions
Serve with Brown Rice with Walnuts and Golden Raisins.


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