Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Tilapia with Shallot-Tarragon Butter

over Corn & Japanese Eggplant

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

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.”

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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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!