"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 10-02-2011, 01:32 PM   #1
Assistant Cook
 
Join Date: Sep 2011
Location: Eustace, Tx
Posts: 16
Tilapia With Tarragon Cream Sauce

Tilapia With Tarragon Cream Sauce


This dish is light, creamy, fast, inexpensive and absolutely delicious.



Ingredients
Tilapia
Heavy Whipping Cream
Tony Chachere's
Tarragon
White Pepper
Olive Oil
1. On medium high heat add oil, tilapia, tony chachere's and white pepper to a large skillet. I Don't add salt because the tony chachere's has plenty of salt in the seasoning.
2. Cook about 3 minutes on each side then add the cream. Cook the fish in the cream until the cream starts to thicken. The sauce will have a slight reddish tint from the tony chachere's sauce.
3. Now plate your fish anyway you like. I served my fish over some white rice and drizzled it with extra sauce, you could also do this with penne or farfalle pasta. It is absolute delightful and hard to stop eating; add a vegetable and a glass of white wine and you have an unbeatable combination

__________________

__________________
Anne Helm
http://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-02-2011, 04:35 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,283
Sounds good. Thanks!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-03-2011, 12:20 AM   #3
Assistant Cook
 
Join Date: Sep 2011
Location: St. Louis, MO
Posts: 17
Awesome, going to make it this week
__________________
aburke78 is offline   Reply With Quote
Old 10-03-2011, 01:10 PM   #4
Assistant Cook
 
Join Date: Sep 2011
Location: Eustace, Tx
Posts: 16
Please do, it was so good!
__________________
Anne Helm
http://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-03-2011, 01:24 PM   #5
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by AnneHelm View Post
Ingredients - Tony Chachere's
Oddly, with the love of Cajun here in the Southern USA, that seasoning isn't available at my local stores.

Could you please post the Ingredient list, in order of listing on the container? I bet I can make my own copycat of it.

I'm thinking maybe Old Bay might have many of the same ingredients. Or perhaps one of the crab-boils we use here.

TIA!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 10-03-2011, 01:57 PM   #6
Assistant Cook
 
Join Date: Sep 2011
Location: Eustace, Tx
Posts: 16
Alrighty here we go

Tony Chachere's Ingredients:
Salt, Red pepper, Black Pepper, Chili Powder (Chili Pepper, Spices - not helpful -, Salt, Garlic Powder), Garlic, Silicon Dioxide (to prevent caking).
__________________
Anne Helm
http://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-03-2011, 02:05 PM   #7
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by AnneHelm View Post
Alrighty here we go

Tony Chachere's Ingredients:
Salt, Red pepper, Black Pepper, Chili Powder (Chili Pepper, Spices - not helpful -, Salt, Garlic Powder), Garlic, Silicon Dioxide (to prevent caking).
Thank you Anne! That tells me what to use to approximate the seasoning!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 10-03-2011, 02:17 PM   #8
Assistant Cook
 
Join Date: Sep 2011
Location: Eustace, Tx
Posts: 16
I am amazed that you don't have that seasoning in your local grocery store. Have you thought of ordering it online? I don't know what I would do without it.
__________________
Anne Helm
http://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-03-2011, 02:26 PM   #9
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by AnneHelm View Post
I am amazed that you don't have that seasoning in your local grocery store. Have you thought of ordering it online? I don't know what I would do without it.
Me too! I spoke to the store manager at my favorite store and he told me that the Corporate Offices now decided what they should stock and exactly what isle it has to be displayed on. Even to the point of where on that isle and what shelf. What a trip!

I was asking him how Datil Pepper Sauce isn't stocked at that store, when St. Augustine, Florida is the only place in the world where Datil Peppers grow naturally. Weird...

His answer was; "We have all heard about "Big Brother" and Micro-Management."
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 10-03-2011, 02:28 PM   #10
Assistant Cook
 
Join Date: Sep 2011
Location: Eustace, Tx
Posts: 16
What a trip, all you need now is for them to text you with the exact time it is placed on the shelf.
__________________

__________________
Anne Helm
http://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Reply

Tags
cream, recipe, tarragon, tilapia

Tilapia With Tarragon Cream Sauce [B] Tilapia With Tarragon Cream Sauce [/B] [CENTER] [URL="http://3.bp.blogspot.com/-PVUebzRrJyc/Todxc0JYTAI/AAAAAAAAAJ8/x6SeYzotCPA/s1600/IMG_20110930_200625.jpg"][IMG]http://3.bp.blogspot.com/-PVUebzRrJyc/Todxc0JYTAI/AAAAAAAAAJ8/x6SeYzotCPA/s400/IMG_20110930_200625.jpg[/IMG][/URL][/CENTER] This dish is light, creamy, fast, inexpensive and absolutely delicious. [RIGHT] [U]Ingredients[/U][/RIGHT] [RIGHT] Tilapia [/RIGHT] [RIGHT] Heavy Whipping Cream[/RIGHT] [RIGHT] Tony Chachere's[/RIGHT] [RIGHT] Tarragon[/RIGHT] [RIGHT] White Pepper[/RIGHT] [RIGHT] Olive Oil[/RIGHT] [CENTER] [URL="http://4.bp.blogspot.com/-SIhySIeFSNE/TodxwfO0JEI/AAAAAAAAAKA/WYhTtC2VKSk/s1600/IMG_20110930_195322.jpg"][IMG]http://4.bp.blogspot.com/-SIhySIeFSNE/TodxwfO0JEI/AAAAAAAAAKA/WYhTtC2VKSk/s320/IMG_20110930_195322.jpg[/IMG][/URL][/CENTER] [RIGHT] 1. On medium high heat add oil, tilapia, tony chachere's and white pepper to a large skillet. I Don't add salt because the tony chachere's has plenty of salt in the seasoning.[/RIGHT] [CENTER] [URL="http://3.bp.blogspot.com/-w_YHbae8oeE/TodzhbMhcII/AAAAAAAAAKE/NJj-_IB5P0o/s1600/IMG_20110930_195648.jpg"][IMG]http://3.bp.blogspot.com/-w_YHbae8oeE/TodzhbMhcII/AAAAAAAAAKE/NJj-_IB5P0o/s320/IMG_20110930_195648.jpg[/IMG][/URL][/CENTER] [RIGHT] 2. Cook about 3 minutes on each side then add the cream. Cook the fish in the cream until the cream starts to thicken. The sauce will have a slight reddish tint from the tony chachere's sauce.[/RIGHT] [CENTER] [URL="http://3.bp.blogspot.com/-EYA-TOQPjnA/Todz2sodcUI/AAAAAAAAAKI/xdQv43EEcnI/s1600/IMG_20110930_200603.jpg"][IMG]http://3.bp.blogspot.com/-EYA-TOQPjnA/Todz2sodcUI/AAAAAAAAAKI/xdQv43EEcnI/s320/IMG_20110930_200603.jpg[/IMG][/URL][/CENTER] 3. Now plate your fish anyway you like. I served my fish over some white rice and drizzled it with extra sauce, you could also do this with penne or farfalle pasta. It is absolute delightful and hard to stop eating; add a vegetable and a glass of white wine and you have an unbeatable combination 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.