Famous dishes have historically taken their names from the chefs who invented them—Sole Dugléré, for example, was named after French chef Adolphe Dugléré. As a consultant to Finger Lakes Aquaculture, distinguished local chef Etienne Merle, who once ran well-loved Ithaca restaurants L’Auberge du Cochon Rouge and Valentine Café, created a recipe for Dugléré-style tilapia. The addition of curry and herbs gives the dish Etienne’s unmistakable touch.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Place the tomatoes, shallots, wine, and curry powder in a bowl and add salt and pepper to taste. Stir to combine and then transfer the mixture to an ovenproof platter. Place the tilapia fillets on top and sprinkle salt and pepper over the fish. Cover the platter with aluminum foil and bake for 12 to 15 minutes, or until the fillets are opaque and flake easily when prodded with a fork.
Step 3
Remove the fillets to a serving platter, cover, and set aside. Stir the butter into the cooking liquid to slightly thicken the sauce, and pour the sauce over the fillets. Garnish with the fresh herbs and serve.
note
Step 4
This dish is a minor twist on the classic Dugléré presentation, differing in the addition of curry and herbs. Vidalia onions may be substituted for the shallots. The chef suggests an H.J. Wiemer Dry Riesling for the white wine in the dish, as well as for a nice wine pairing.
