Ingredients
4 C water
1 tsp salt
2 bunches baby carrots, greens removed to 1/2 in from carrot, scrubbed
4 whole tilapia filets
1 tsp cajun-style seasoning
1 C all-purpose flour
1-1/2 Tbs olive oil
2 Tbs butter
2 Tbs fresh tarragon, roughly chopped
3 Tbs good maple syrup
1 C chicken stock
Preparation
Bring water and salt to rolling boil in large saucepan or dutch oven and blanch carrots for eight minutes; remove with slotted spoon to ice water bath; set aside. Meanwhile, season tilapia filets with a sprinkling of cajun-style seasoning and dredge in flour, shaking off excess. In large non-stick frying pan, add olive oil and 1 Tbs. butter over medium-high heat. When hot but not yet smoking, add floured tilapia filets; saute for 2 minutes per side until golden brown; remove to warmed plate. Turn heat to medium and deglaze pan with chicken stock; simmer until reduced by half, approximately 10 mins. Meanwhile, remove carrots from ice water bath and pat dry; reserve. Add maple syrup and tarragon to pan and bring back to simmer; whisk in remaining Tbs. of butter; add carrots and toss until glazed, approximately three mins. Plate carrots by leaning against tilapia filet and pour sauce over.
