” Tilapia Meuniere & Sauteed Asparagus

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If prepared with love and passion,
what a wonderful  fish  Tilapia can be   🙂
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  1. Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
  2. Season the fish fillet to taste with kosher salt  and  cayenne pepper.
  3. Dredge the fish in flour and shake off any excess.
  4. Sauté fish for 2 to 3 minutes or until there’s a nice golden-brown color, then carefully flip it over.
    Cook for another couple of minutes or until this side is golden-brown, too.
  5. Remove fish from pan and place it on a warm plate.
  6. Add a chunk of whole butter  to the pan and cook until it turns slightly brown.
  7. Now top the fish with few tablespoons of  lemon juice  and some chopped parsley , pour the hot butter onto the fish and serve right away.

    Bon Appetit !   Life is Good !
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6 comments

  1. I’ve never been much of a Tilapia fan Chef. I know how popular it is; just run a baked Tilapia as a special some night, they will always fly out of the kitchen. I don’t mind cooking and selling Tilapia, but there’s something I’m always not satisfied with. I guess I’d much rather do a Dover Sole. Maybe its the time-honored ritual of de-boning the fish at the tableside and plating it up. I long for the by-gone days of truly gracious hospitality, excellent cooking and impeccable service standards.

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  2. Yes indeed. With pan-fried peppery Asparagus and Au Gratin potatoes. I’m not altogether sure those days are really gone Chef. I worked my way through Los Angeles and Southern California for thirty years. I couldn’t help but reference in my book some of the great landmark destination restaurants there were, and those which had been. It is a rich and lavish history which the cadre of LA’s dedicated hospitality professionals are proud to be the associated inheritors of. The last time I de-boned a whole baked Dover Sole was 1991. I cooked for Chef Michael Roberts, sadly now deceased; at his restaurant Trumps, in West Hollywood. I did my usual French-styled flashy ritual with my two tablespoons. I think he was suitably impressed. Michael was generous with his praise that way. A good heart greatly missed. Do you prefer your Colbert in the usual prep of deep fried with the back opened?

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    1. A-men to that Chef. I do so miss the classic presentations as only seen at four-star venues and above. The happiest and first fifteen years of my professional life and continued education began at the three-star level in French regional and Continental cuisines. Naturally, I am become rather jaundiced in my preferences.

      Ancora Imparo.

      Add some boiled baby carrots to those plate-sharing legumes of pan-fried asparagus and au gratin potatoes, it adds so much more color to the plate.

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