Join Chef Thom with Jason Glover as he shows us how he cooks his Tilapia recipe done in a beurre blanc sauce. This is a white French white butter sauce that adds incredible flavor to the Tilapia. Recipe: https://dadsthatcook.com/recipes/talapia/Website: https://www.DadsThatCook.comInstagram: https://www.instagram.com/DadsThatCookFacebook: https://www.facebook.com/DadsThatCookTwitter: https://twitter.com/DadsThatCookYeah, so a beurre blanc is basically a French white butter sauce.So, we've got two sticks of unsalted butter. We might use all of it, we might not.Okay.We've got a little dry white wine.About a half a cup of that.About a half a cup. About a quarter cup of heavy cream. We've got one shallot that's been chopped.Okay.Aromatics here, bay leaf, black pepper corns, a little dried thyme, and then we have our kosher salt.So, the way we want to start this is, we just want to add the wine, our shallot, and aromatics.Just stick 'em all in?Yep.The whole pepper corns, everything.Yep. Everybody in the pool. And then what we're gonna do is just put this on a medium high heat.You know, this'll take about 10 to 15 minutes to boil down to the point where we want it.So, this is definitely something you're not gonna walk away from.No, you're gonna keep an eye on it. I mean, if you have other things that you're working on-Sure. Nearby.Yeah, you want to stay close to it.So, you just take one eyeball and leave it over there-Exactly.While the other one's doing something else.I like to start out with the tilapia, what they call presentation side down. So, what you're seeing here is the skin side. You can usually tell what the skin side is because it has the darker stripe. And then what we want to do is we want to do a round of seasoning, so we're gonna paint some butter. Take our pepper, and not a whole lot, but just a little bit. We're gonna add a little bit of salt, okay. And, what I've done is, I've just take a simple sheet pan. I've added a piece of tin foil, sprayed it with a little non-stick spray. I'm gonna start the process over again.Butter. Butter's the new bacon.So, then again, we're just gonna sprinkle it with a little black pepper. The reason why I do it from up above is you get better coverage when you're up high, right? If you were down here, then you get kind of clumpy.Right, big chunks, yeah.And then this is the side we're gonna finish with our paprika, just to give it a little visual color, right? You want to put this in a 400 degree oven.Okay.And for the thickness of this, this is about a half to three-quarters of an inch thick. I would put that in for about 8 to 10 minutes.So, what's left to do with the beurre blanc now that it's kind of worked its way down?Yeah, so what you'll see is that the amount of liquid that we started with has been greatly reduced. We're down right by about a syrup consistency, and this is the time that we now want to add the heavy cream.Okay. Just dump it all in there.Just dump it right on in. We're gonna reduce this by half again. That's gonna tighten up a little bit, and that's gonna get us into the next position to start adding the butter.Okay.We're gonna let it go just a little bit longer. The other way you can tell for the consistency of a sauce is look at the back of a spoon, run your finger through it and see how it holds. That's about right. I'm gonna take it just a little bit further.As I mentioned before, you want to take it slice by slice. We're pretty much gonna use this whole first chunk of butter, and then we'll kind of play it by ear as we go on the second piece. And, basically, it's real simple.Just one at a time.One at a time. The residual heat from the sauce right now is going to start melting the butter. You just want to keep stirring.Mm-hmm (affirmative).Now, what we're gonna do is we're gonna pour the sauce right into there.Okay. And this will allow us to hold onto it for a while.So, we've got our fish now, tilapia with the nice, beautiful bed of spinach, and we've got our pilaf. So, how are we gonna ... We're gonna do the little beurre blanc? We're gonna put that on the top?Yep. Just pour it right on top.Just pour it on top. A lot or a little, or what?As much as you like.As much as I can like. I'm gonna go about like that. Required to eat with the spinach at the same time?However you want. It doesn't matter.It doesn't matter. As long as you get it down your gullet.Mmm. So soft, so flaky. Wonderful flavor, with all the shallots, all that flavor's coming out of it, and all the butter. Butter.The butter.Can we talk about the butter?
