This French in a Flash recipe for Tilapia with Tarragon Pistou on Serious Eats caught my eye. While I'm still without a kitchen, I'm looking for food-in-a-flash and this seemed like it would be easy and tasty. It was! Having loads of tarragon in my garden made this recipe even more attractive.
Progress Report: My new hardwood floors are in. The oak trim has been installed around the windows and doors and is being stained. My cabinets have been painted and should be delivered mid-week. At that point, measurements can be taken for the marble counters which could take another two weeks for installation. It is slowly coming together. Don't expect much from me in the upcoming weeks. I am in the process of slowly uncovering furniture, cleaning floors and walls, rehanging artwork, and so on... Once I have my kitchen back, you'll be the first to see what I'm doing in there!
Progress Report: My new hardwood floors are in. The oak trim has been installed around the windows and doors and is being stained. My cabinets have been painted and should be delivered mid-week. At that point, measurements can be taken for the marble counters which could take another two weeks for installation. It is slowly coming together. Don't expect much from me in the upcoming weeks. I am in the process of slowly uncovering furniture, cleaning floors and walls, rehanging artwork, and so on... Once I have my kitchen back, you'll be the first to see what I'm doing in there!
• Tilapia with Tarragon Pistou •
this recipe by Kerry Saretsky
-serves 2-
• 1 clove garlic
• 2/3 cup fresh tarragon leaves
• 1 cup fresh basil leaves
• 1/4 cup toasted walnut halves
• 1/4 cup olive oil, plus extra for searing the fish
• 2 1/2-pounds of boneless, skinless tilapia
• Salt and freshly ground pepper
• fresh lemon wedges
1. In a food processor, obliterate the garlic. Add the tarragon and basil leaves and pulse to break up. Add the walnuts and season with salt and pepper. Pulse to a rubble. Stream in the olive oil with the machine running. You should have the texture of a pesto.
2. Heat a non-stick sauté pan over medium-high heat (I always use my cast iron). Season the tilapia filets with salt and pepper, and drizzle a tablespoon or two of olive oil into the hot pan. Sear the fish about 3 minutes on each side, until golden on the outside, and flaky.
3. Serve the fish with a big scoop of tarragon pesto on top and lemon wedges on the side.
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