Traditional recipes

Grilled Tilapia with Béarnaise Sabayon and Baby Bok Choy

Grilled Tilapia with Béarnaise Sabayon and Baby Bok Choy

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  • 1 teaspoon white wine vinegar
  • 3/4 cup plus 3 tablespoons water
  • 8 baby bok choy, trimmed, cut lengthwise in half through core
  • 2 tablespoons chopped fresh tarragon
  • 4 (7- to 8-ounce) tilapia fillets

Recipe Preparation

  • 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.

Reviews Section

Watch the video: How to Cook Bok Choy - Nutritionist Karen Roth - San Diego (June 2022).


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  3. Stanciyf

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