Sautéed Tilapia over Swiss Chard with Tarragon Butter

Sautéed Tilapia over Swiss Chard with Tarragon Butter
Photo by Scott Phillips

Ingredients

  • 1 lb. Swiss chard, fibrous stems and ribs discarded; leaves coarsely chopped, washed, and dried
  • 5 Tbs. unsalted butter (4 Tbs. cut into small pieces)
  • 1 Tbs. fresh lemon juice
  • 1 shallot, chopped
  • 1-½ Tbs. chopped fresh tarragon
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • + 2 more ingredients
    • 1 Tbs. extra-virgin olive oil
    • 2 tilapia fillets, 6 oz. each

Heat the oil in a 10- to 12-inch nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, 30 to 45 seconds. Add a big handful of the Swiss chard and cook, tossing often, until it has collapsed enough to add more. Continue adding the chard in batches until it’s all in the pa...

View full recipe at Fine Cooking

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