Recipe by New England Aquarium Chef Tim Ridge
- 4 5oz filets tilapia
- 4 oz shallot, julienne
- 4 oz roasted red pepper, minced
- 2 oz shallot rough chop
- 1 Tbls black peppercorn
- _ bunch thyme, whole
- 4 oz light red wine
- 8 oz cold butter, cubed
- 1 cup orzo
- 3 oz white onion, small dice
- 4 Tbls butter
- 1 _ cup chicken stock
- salt and pepper to taste
To prepare the sauce, in a medium size sauce pot sauté the rough chopped shallot, thyme, and peppercorns until the shallot is slightly caramelized. Add the red wine and reduce to Au Sec (almost dry). Whisk in the butter a little at a time until completely emulsified. To stabilize the sauce you can add a little heavy cream if needed. Strain the sauce and add the red pepper. Puree the pepper into the sauce and strain again. Put the sauce in a warm place and cover with plastic.
In a 400 degree oven toast half the orzo on a non-greased cookie sheet until brown, about 10 minutes. In a medium sauce pan melt the butter and add the onion sweat the over medium heat until soft and translucent. Add the orzo and toss to coat season with salt and pepper and add the chicken stock, stir once, cover and bring to a simmer. Cook for 20 minutes over a low heat. Remove from the heat and let stand 10 covered. Fluff with a fork before serving.
Pre-heat a medium sauté pan to almost smoking and add canola oil to coat the bottom of the pan. Season the fish on both sides with salt and pepper. Sear the fish for 2 minutes on one side (do not move the fish or it will stick to the pan). Transfer the pan to a 400 degree oven for an additional 4 minutes. Do not turn fish.
Divide the orzo over 4 plates and place the fish on top. Spoon the sauce on the fish and serve with a vegetable of your choice.