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Recipes

Grilled Tilapia with Béarnaise Sabayon and Baby Bok Choy

Recipe information

  • Yield

    4 Servings

Ingredients

1

cup dry white wine

1

/2 cup minced shallots

2

fresh tarragon sprigs

1

teaspoon white wine vinegar

3

/4 cup plus 3 tablespoons water

8

baby bok choy, trimmed, cut lengthwise in half through core

Fine sea salt

4

large egg yolks

2

tablespoons chopped fresh tarragon

4

(7- to 8-ounce) tilapia fillets

2

tablespoons canola oil

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Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Divide bok choy among 4 plates. Place tilapia alongside bok choy. Spoon warm béarnaise sabayon over fish.

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