Best 4 Grilled Tilapia With Béarnaise Sabayon And Baby Bok Choy Recipes
Grilled Tilapia with Barinaise-Sabayon and Baby Bok Choy: A Culinary Journey of Flavors
Embark on a culinary adventure with our Grilled Tilapia with Barinaise-Sabayon and Baby Bok Choy, a dish that tantalizes the taste buds with its symphony of flavors. The delicate tilapia, grilled to perfection, serves as the centerpiece, while the velvety Barinaise-Sabayon sauce adds a rich, creamy touch. Baby bok choy, with its crisp texture and mild flavor, complements the dish, creating a harmonious balance. This recipe also includes a simple yet flavorful Grilled Vegetables recipe, featuring a medley of colorful vegetables roasted to perfection. And for a refreshing side, try the Baby Bok Choy Salad with Ginger-Sesame Dressing, where the peppery bok choy pairs perfectly with the zesty dressing. Each recipe is carefully crafted to ensure a delightful dining experience. Let your taste buds savor the culinary symphony of Grilled Tilapia with Barinaise-Sabayon and Baby Bok Choy, a dish that promises to transport you to a realm of gastronomic delight.
GRILLED TILAPIA
Steps:
- Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
- Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 1.3 g, Cholesterol 41 mg, Fat 20 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 2.8 g, Sodium 166.8 mg, Sugar 0.3 g
GRILLED TILAPIA WITH BéARNAISE SABAYON AND BABY BOK CHOY
Provided by Eric Ripert
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Boil first 4 ingredients in heavy small saucepan until liquid is reduced to 2 tablespoons, about 9 minutes. Cover and remove from heat. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Combine 3/4 cup water and bok choy in large pot. Cover and cook over high heat until crisp-tender, turning occasionally, about 5 minutes. Drain. Sprinkle bok choy with sea salt and pepper. Cover to keep warm.
- Whisk egg yolks and 3 tablespoons water in medium metal bowl. Set bowl over saucepan of barely simmering water. Whisk until mixture is light and foamy and thermometer inserted into center registers 160°F, about 2 minutes. Whisk in shallot-wine reduction and chopped tarragon. Season sabayon with salt and pepper. Remove from heat.
- Immediately sprinkle fish with sea salt and pepper; brush with canola oil. Grill until slightly charred and just opaque in center, about 3 minutes per side.
- Divide bok choy among 4 plates. Place tilapia alongside bok choy. Spoon warm béarnaise sabayon over fish.
GRILLED TILAPIA
Steps:
- Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side. To plate, begin by covering a dinner plate with a layer of Cashew Yogurt Sauce. Place the pieces of grilled tilapia in the center, overlapping one another. Top the fish with the Tilapia Salad and place the tangerine segments around the plate.
- Using a sharp pairing knife, remove the skin of the tangerine. Slice the tangerine into rings and remove any seeds. Mix the watercress, tangerine zest, and beets with the cashews. Serve with the grilled tilapia and Cashew Yogurt Sauce.
- Place all ingredients in a blender and blend on high until smooth. Taste for seasoning.
GRILLED BABY BOK CHOY
Found online and adapted from Gourmet via Food Network. I was looking for something to complete my Asian inspired Memorial Day Menu . Worked out perfect!
Provided by carmenskitchen
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.
- Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.
Nutrition Facts : Calories 63.4, Fat 5.7, SaturatedFat 0.8, Sodium 27.7, Carbohydrate 2.5, Fiber 1.1, Sugar 0.7, Protein 1.5
Tips:
- To ensure the tilapia fillets cook evenly, make sure they are of uniform thickness. If necessary, use a sharp knife to carefully slice thicker portions of the fillets.
- Before grilling the tilapia, pat the fillets dry with paper towels to remove excess moisture. This will help them sear better and prevent them from steaming.
- Season the tilapia fillets generously with salt and pepper before grilling. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
- When grilling the tilapia, cook it over medium-high heat for 3-4 minutes per side, or until it is cooked through. The fish should be opaque and flake easily with a fork.
- While the tilapia is grilling, prepare the barnaise sabayon sauce. This sauce is made with egg yolks, white wine vinegar, shallots, butter, and tarragon. It is a rich and flavorful sauce that pairs perfectly with the grilled tilapia.
- To serve, place the grilled tilapia fillets on a bed of baby bok choy. Drizzle the barnaise sabayon sauce over the fish and garnish with fresh tarragon.
Conclusion:
Grilled tilapia with barnaise sabayon and baby bok choy is a delicious and elegant dish that is perfect for a special occasion. The tilapia is grilled to perfection and the barnaise sabayon sauce is rich and flavorful. The baby bok choy adds a touch of sweetness and crunch to the dish. This dish is sure to impress your guests!
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