Tilapia over Leek Ragout Recipe

Name: Tilapia over Leek Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 onions, chopped; 1 cup white wine; 6 leeks, white and tender green parts only, thoroughly soaked in salt water to release grit, and sliced on the diagonal into 1/2-inch pieces; 1/4 cup cornstarch; 1/2 cup heavy cream; 1/4 cup freshly grated Parmesan, preferably Parmigiano-Reggiano; Salt and pepper; 12 (3-ounce) tilapia fillets (these are thin fillets, so each person will get about 2 fillets); 1 1/2 cups cornmeal; 1 1/2 cups semolina flour; 2 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning; 1 teaspoon salt; 1 to 2 cups milk, as needed to moisten fish; 1/4 cup olive oil; 2 tablespoons unsalted butter; 2 fresh lemons, sliced; 12 sprigs fresh parsley (about 2 ounces)

Servings: persons

2 tablespoons olive oil
2 tablespoons unsalted butter
2 onions, chopped
1 cup white wine
6 leeks, white and tender green parts only, thoroughly soaked in salt water to release grit, and sliced on the diagonal into 1/2-inch pieces
1/4 cup cornstarch
1/2 cup heavy cream
1/4 cup freshly grated Parmesan, preferably Parmigiano-Reggiano
Salt and pepper
12 (3-ounce) tilapia fillets (these are thin fillets, so each person will get about 2 fillets)
1 1/2 cups cornmeal
1 1/2 cups semolina flour
2 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning
1 teaspoon salt
1 to 2 cups milk, as needed to moisten fish
1/4 cup olive oil
2 tablespoons unsalted butter
2 fresh lemons, sliced
12 sprigs fresh parsley (about 2 ounces)

1
To begin the creamed leeks, heat the olive oil and butter in a medium saute pan over medium heat and saute the onions until translucent.
2
Deglaze the pan with wine and add the leeks, cooking gently until the liquid is almost all gone.
3
Make a slurry by gradually adding the cornstarch to the cream, and then whisk in the Parmesan.
4
When the wine has mostly evaporated, stir the slurry mixture into the leeks, season with salt and pepper, and reduce heat to a simmer to allow reducing and thickening.
5
Set aside in a warm place.
6
Slice each fish fillet in half lengthwise.
7
In a plastic bag, shake together cornmeal, flour, garlic pepper seasoning, and salt.
8
Moisten fish by dipping in milk and shake in bag to coat with cornmeal mixture.
9
Heat olive oil and butter over medium heat in a large skillet, and cook each side of coated fish until golden brown.
10
Do not overcook the fish - it is done when it springs back upon gentle prodding.
11
Spoon some leek ragout in the middle of serving plate, top with tilapia, and garnish with parsley and lemon slices.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 2 onions, chopped, 1 cup white wine, and more.

Yes, Tilapia over Leek Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tilapia over Leek Ragout

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