Chef Roy Harland of the Elbow Room shows us how to prepare a tasty and elegant Tilapia dish.
1 small shallot, minced
½ cup orange juice
juice of one lemon
1 Tbsp orange zest
Kosher salt & freshly ground black pepper, to taste
4 ounces cold, unsalted butter (1 stick), cut into ½” dice
For the tilapia:
½ cup all purpose flour
1 tsp Kosher salt
½ tsp freshly ground black pepper
3 Tbsp canola oil
4 fresh Tilapia fillets, about 6 ounces each
In a small sauce pan, heat the shallot, juices and zest to a boil, reduce heat and simmer until syrup consistency. Over low heat, whisk in the butter a few pieces at a time. Beat vigorously as you add the butter so the sauce emulsifies. After all the butter is incorporated, season the sauce with salt and pepper, set aside and keep warm.
Combine the flour, salt and pepper and spread it on a dinner plate. Dip each piece of fish in the four to lightly coat both sides. Set a large nonstick skillet over medium high heat and add the oil. When the pan is hot, but not yet smoking, add the fish and cook until lightly browned, turn and brown the other side. Don’t over cook the fish, it should take no more than 1 ½ minutes per side.
Serve the fish on warm plates and spoon on the warm beurre blanc.