Tilapia Etienne

Name: Tilapia Etienne
Yield: serves 4
Ingredients: 2 tomatoes, diced (1 1/2 cups); 4 shallots, coarsely chopped (1 cup); 1/2 cup dry white wine; 1/2 teaspoon curry powder; Sea salt and freshly ground white pepper; 4 (6-ounce) tilapia fillets; 4 tablespoons unsalted butter; Chopped fresh parsley or chives, for garnish

January 24, 2012

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.

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