Pan Sauteéd Herbed Tilapia

RECIPES | JUNE 2018

artSAVOR 60

artSAVOR 75

Pan Sauteéd Herbed Tilapia

I just love tilapia! When cooked properly, it has the texture and fattiness of Chilean Sea Bass or Halibut. I use artSAVOR 60 as a rub before lightly pan sauteéing. The bright fresh herb sauce gets kissed with the smoky goodness of artSAVOR 75 and a touch of creamy goat cheese add layers of complex flavors. This is a bright, colorful and very healthy creation.

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MENU | Simple Summer Dinner
Main, Entree, Buffet, Chicken, Poultry

Serves 8 – 10

INGREDIENTS

Tilapia
8      Tilapia, Top Back Loin portion of a filet (not the belly portion)
2T    artSAVOR 60, already mixed with olive oil, (see direction below)       
D      Sea Salt and Pepper to your taste, optional
2C    Heirloom Tomatoes, sliced & charred, (see directions below)
2      Lemons, sliced & charred (see directions below)
2T    Basil chiffonade, optional garnich
2T    Mint chiffonade, optional garnish

Herb & Goat Cheese Sauce
2T     artSAVOR 75, already mixed with olive oil, (see directions below)
¼C    Fresh Parsley, chopped
¼C    Fresh Cilantro, chopped
5T     Fresh Basil, chopped
¼C    Fresh Oregano, chopped
2T     Fresh Dill, roughly chopped
1T     Shallots, finely chopped
2t      Jalapeno, finely chopped
¼C    Champagne Vinegar, more if needed   
1       Lemon Slice, charred, see directions below, finely chopped
D       Sea Salt and Pepper, to your taste
½C    Goat Cheese, broken in pieces, more if desired

KITCHEN ESSENTIALS

Non Stick Sauté Pan
Grill Grid

DIRECTIONS

Step 1
Prep the Tilapia
Rub tilapia evenly to coat with artSAVOR 60 mixture
Set aside to marinate

Step2
Make the Herb Sauce
Combine the artSAVOR 75 mixture, parsley, cilantro, basil, oregano,
dill, shallots, jalapeno, vinegar & chopped lemon
Season to taste with salt and pepper
Fold in goat cheese, set aside

Step 3
Heat oil in sauté pan over medium high
Sauté tilapia few pieces at a time, do not over crowd
Cook until just golden, do not over cook
Arrange fish on serving platter immediately, while hot
Garnish with charred tomato and lemon
Spoon fresh herb sauce over the dish
Garnish with basil and mint chiffonade
Serve immediately

Quick Cherry Tomato Sauté

Heat olive oil in wok over high heat. 
Add cherry tomatoes with dash of salt and pepper
Quickly sauté for one minute or so
Do not over cook as they will become too soft

Charred Lemon & Tomato

Drizzle lemon and tomato slices with a glug of olive oil
Season lightly with salt and pepper
Char on grill grid over open flame on gas range burner, with a kitchen torch or under broiler

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR 50 with ¾C olive oil
and artSAVOR 75 with ¼C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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