TILAPIA IN TURMERIC SAUCE WITH FENNEL
The Bounty Of Central Florida by Valerie Hart
Yield: 4 servings
4 Tilapia fillets
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon flour
1/2 teaspoon turmeric
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1 cup concentrated chicken broth
1 small fennel bulb, julienne into fine strips
1/3 cup heavy cream
1. Sprinkle the fillets with salt. Melt the butter in a skillet. Saute quickly on both sides until brown but not overcooked. Remove the fillets from the pan to a warm platter.
2. Over low heat in the same skillet that the fish was cooked, stir in the flour. Add turmeric and tarragon. Add the chicken broth, a little at a time, stirring. Add the fennel strips and continue to cook until the sauce has thickened. Stir in the heavy cream. Spoon the sauce over the fillets and serve immediately.
Note: Tilapia is a delicate fish that cooks immediately on contact with heat. Do not overcook. Wide noodles tossed simply with chicken broth and a little butter or Corn Fritters are good accompaniments.
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