Tilapia - White Fish in Tarragon Cream Sauce

By á-47

Believe it or not, cooking the fish in dry vermouth eliminates the cooking odors. Maybe it's the 40-some herbs and spices used to make vermouth - flavorings that also subtly season the lush cream sauce.

Ingredients

• 4 4-6 oz. white fish fillets
• 3/4 tea. salt
• 1/4 cup minced parsley
• 3 Tbsp. minced fresh tarragon
• 2 Tbsp. butter
• 3/4 cup minced green onions, white part
• 1 cup dry white vermouth
• 1/2 cup heavy or whipping cream

Preparation

Step 1

Lay fillets, skinned side up, on work surface and sprinkle with 1/2 tea. salt, 2 Tbsp. parsley, and tarragon.

In a 20" skillet, melt butter over low heat. Add green onions and cook,stirring frequently, 2 minutes, or until tender. Sprinkle green onions over fish; fold fillets in half crosswise.

Add folded-over fillets to pan and pour vermouth over them. Place piece of wax papper directly on surface of fillets to cover. Bring liquid to a simmer over low heat and cook about 5 minutes, or until fish can easily be pierced when tested with a fork. With slotted spatula, transfer fillets to 4 dinner plates and cover loosely to keep warm.

Increase heat to medium-high and bring liquid in pan to a boil. Cook 5-7 minutes, or until reduced by two-thirds. Add cream and remaining 1/4 tea. salt and boil 4 minutes, or until sauce is thick enough to coat fish. Stir in remining 2 Tbsp. parsley. Spoon sauce over fillets and serve at once.