Tilapia with Shallot-Tarragon Butter over Corn & Japanese Eggplant

Tilapia with Shallot-Tarragon Butter

over Corn & Japanese Eggplant

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From the Test Kitchen

Though we consider it to be a vegetable, eggplant is actually a fruit related to potatoes, tomatoes, and peppers. This Japanese eggplant has a more elongated shape, thinner skin, and fewer seeds than the common eggplant. In the 18th century, some yellow and white European varieties resembled hen and goose eggs, which is how the fruit got the name “eggplant.”

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Tilapia with Shallot-Tarragon Butter over Corn & Japanese Eggplant
Title
  • 6 oz Ariel Peppers
  • 2 Tbsps Butter
  • 2 cloves Garlic
  • 2 ears Corn
  • 1 Japanese Eggplant
  • 1 Shallot
  • 1 sprig Tarragon
  • 2 Tilapia Fillets
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Take the butter out of the refrigerator to let it soften. Small dice the peppers. Peel and mince the garlic. Remove the husks and silks from the corn. Use a knife to cut the kernels off the cobs. Slice the eggplant in half lengthwise, then into ½-inch-thick half moons. Peel the shallot. Slice half the shallot and finely mince the other half. Mince the tarragon leaves.
Cook the vegetables:
2 Cook the vegetables:
In a large pan, heat some oil on medium-high until hot. Add the eggplant and season it with salt and pepper. Cook 2 to 3 minutes, or until it starts to brown. Add the garlic, sliced shallot, and peppers. Cook 1 to 2 minutes, or until softened. Add the corn and cook 1 to 2 minutes, stirring frequently. Season with salt and pepper to taste. Transfer the cooked vegetables to a bowl.
Make the shallot-tarragon butter:
3 Make the shallot-tarragon butter:
In a small bowl, combine the softened butter, minced shallot, and minced tarragon. Season with salt and pepper. Stir until well blended.
Cook the fish:
4 Cook the fish:
Pat the tilapia fillets dry with paper towels, and season them all over with salt and pepper. Wipe out the pan used for the vegetables. Heat some oil on medium-high until hot. Add the tilapia to the pan and cook 2 to 3 minutes per side, or until cooked through.
Plate your dish:
5 Plate your dish:
Divide the vegetable mixture between 2 plates. Place a piece of fish on each plate. Top each piece of fish with a dollop of the shallot-tarragon butter. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Take the butter out of the refrigerator to let it soften. Small dice the peppers. Peel and mince the garlic. Remove the husks and silks from the corn. Use a knife to cut the kernels off the cobs. Slice the eggplant in half lengthwise, then into ½-inch-thick half moons. Peel the shallot. Slice half the shallot and finely mince the other half. Mince the tarragon leaves.
2 Cook the vegetables:
In a large pan, heat some oil on medium-high until hot. Add the eggplant and season it with salt and pepper. Cook 2 to 3 minutes, or until it starts to brown. Add the garlic, sliced shallot, and peppers. Cook 1 to 2 minutes, or until softened. Add the corn and cook 1 to 2 minutes, stirring frequently. Season with salt and pepper to taste. Transfer the cooked vegetables to a bowl.
Cook the vegetables:
Make the shallot-tarragon butter:
3 Make the shallot-tarragon butter:
In a small bowl, combine the softened butter, minced shallot, and minced tarragon. Season with salt and pepper. Stir until well blended.
4 Cook the fish:
Pat the tilapia fillets dry with paper towels, and season them all over with salt and pepper. Wipe out the pan used for the vegetables. Heat some oil on medium-high until hot. Add the tilapia to the pan and cook 2 to 3 minutes per side, or until cooked through.
Cook the fish:
Plate your dish:
5 Plate your dish:
Divide the vegetable mixture between 2 plates. Place a piece of fish on each plate. Top each piece of fish with a dollop of the shallot-tarragon butter. Enjoy!
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