Sautéed Tilapia over Swiss Chard with Tarragon Butter

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


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

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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