"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-02-2011, 12:32 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
https://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-02-2011, 03:35 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,543
Sounds good. Thanks!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-02-2011, 11:20 PM   #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, 12:10 PM   #4
Assistant Cook
 
Join Date: Sep 2011
Location: Eustace, Tx
Posts: 16
Please do, it was so good!
__________________
Anne Helm
https://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-03-2011, 12:24 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, 12:57 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
https://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-03-2011, 01:05 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, 01:17 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
https://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-03-2011, 01:26 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, 01:28 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
https://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 10-03-2011, 09:15 PM   #11
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,543
Quote:
Originally Posted by Timothy View Post
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!
I use Emeril's Essence, my own mix with half the salt, as a sub for any Cajun type seasoning, adjusting the cayenne level independently as needed.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-03-2011, 09:22 PM   #12
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by PrincessFiona60

I use Emeril's Essence, my own mix with half the salt, as a sub for any Cajun type seasoning, adjusting the cayenne level independently as needed.
Make my own Emeril's too. Good stuff.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-04-2011, 08:41 AM   #13
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by PrincessFiona60 View Post
I use Emeril's Essence, my own mix with half the salt, as a sub for any Cajun type seasoning, adjusting the cayenne level independently as needed.
Quote:
Originally Posted by Dawgluver View Post
Make my own Emeril's too. Good stuff.
I usually add seasonings individually, but in the case of my Old Bay, it's such a great mix all by itself, I use that pre-mixed one.

I had to almost eliminate salt from my diet. That's another reason I don't use pre-mixed seasonings a lot. Most of them are *loaded* with salt.

Like the one in question here. The primary ingredient is salt. Then there is more salt in the chili powder. It's like buying a box of salt with a thimble of seasonings mixed in.

After driving through the Salt Flats, where there is 30 thousand ACRES of salt, it feels like such a rip-off to pay top shelf prices for salt.

Plus, the stuff raises havoc with my blood pressure! Ha!

I'll use the same ingredients, minus the salt.

Thanks again Anne! I know what to use now!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 10-04-2011, 05:10 PM   #14
Assistant Cook
 
Join Date: Sep 2011
Location: Eustace, Tx
Posts: 16
That is too bad about the b/p
__________________
Anne Helm
https://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 01-30-2012, 01:56 PM   #15
Assistant Cook
 
Join Date: Jan 2012
Location: Fairfax, VA
Posts: 2
You can buy the Tony Chachere's Creole seasoning online

Tony Chachere's

You may also want to try one of the many seasoning's from Penzey's:

Penzeys Spices. Over 250 Spices, Herbs and Seasonings.
mwilliams112 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="https://3.bp.blogspot.com/-PVUebzRrJyc/Todxc0JYTAI/AAAAAAAAAJ8/x6SeYzotCPA/s1600/IMG_20110930_200625.jpg"][IMG]https://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="https://4.bp.blogspot.com/-SIhySIeFSNE/TodxwfO0JEI/AAAAAAAAAKA/WYhTtC2VKSk/s1600/IMG_20110930_195322.jpg"][IMG]https://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="https://3.bp.blogspot.com/-w_YHbae8oeE/TodzhbMhcII/AAAAAAAAAKE/NJj-_IB5P0o/s1600/IMG_20110930_195648.jpg"][IMG]https://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="https://3.bp.blogspot.com/-EYA-TOQPjnA/Todz2sodcUI/AAAAAAAAAKI/xdQv43EEcnI/s1600/IMG_20110930_200603.jpg"][IMG]https://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




All times are GMT -5. The time now is 03:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.