When we’re traveling, we love eating at restaurants that use a lot of fresh herbs with an abundance of taste. People don’t often use fresh herbs as much as they should at home, but we try to as often as possible. We grow several different herbs and enjoy using them in many of the recipes that we prepare. One of the herbs that we have been growing is Mexican tarragon and we wanted to find a way to incorporate that into one of our meals. We decided to make a cream sauce and have it with some breaded tilapia. It was a very light and refreshing dish.
INGREDIENTS
- 3 Tilapia Filets
- 1 cup All-Purpose Flour
- 1 cup Panko Bread Crumbs
- 1 Large Egg – whisked
- 1 tbsp Whole Milk
- 1 tbsp Garlic Powder
- 1 clove Fresh Garlic – minced
- 2 to 3 sprigs of Fresh Tarragon
- Juice of 1 Lemon
- 3 tbsp Unsalted Butter
- 1/2 pint Heavy Cream
- 1/4 cup Chicken Stock
- 1 tbsp Vegetable Oil
- Salt and Pepper to taste
INSTRUCTIONS
Strip the tarragon off of the stems and chop the leaves. Combine the cream, butter, lemon juice, chicken stock, minced garlic, salt and pepper, and 2 sprigs of chopped tarragon in a small sauce pan and heat just to a simmer and then reduce the heat to low. Cook until the sauce reduces and thickens. Create a dredging station with three shallow bowls. Put the flour on the first bowl, whisk the egg and milk together on the second bowl, and mix the panko with one of the sprigs of tarragon, the garlic powder, and salt and pepper in the third bowl. Heat the oil and 1 tablespoon of butter in a large skillet to medium-high heat. Dredge the tilapia through the dredging station, coating with flour first, then the egg wash, and finally coating them with bread crumbs. Sauté the fish in the skillet until the breading browns and the fish is fully cooked, about 3 to 4 minutes per side. Serve with the cream sauce and your favorite side dishes.
