White Fish with Pear and Tarragon
Our family loves getting recipes in the mail. Take my mom. This weekend she suddenly asked when the Milk Calendar would be coming, and my dad said that the date is usually marked in the current year’s Milk Calendar (editions we have used year after year!)
Thankfully we still had our newspapers from that week, because the new Milk Calendar was found inbetween newsprint from Nov 28! This recipe doesn’t come from the 2010 Milk Calendar, but it is from the same guys, Dairy Farmers of Canada, in the All You Need is Cheese magazine.
The “minor” adaptations being that I took out cheese entirely from this recipe (my mom hates the stuff), forgot about the bacon, replaced savory with a bunch of tarragon left over from last week’s lamb, and used tilapia instead of salmon because we just had salmon a few days ago. Quite a different product from the original recipe. Oh well, take your pick and be mindful of your eaters!
White Fish with Pear and Tarragon Recipe inspired by allyouneedischeese.ca/magazine
The maple syrup gives a subtle sweetness and the pears are really a hit with the mild fish!
- 4 filets of white fish (tilapia and halibut work well)
- 1 onion, chopped
- 2 cloves of garlic, pressed
- 2 pears, peeled and diced
- 1/2 cup white wine
- 1/4 cup maple syrup
- 2 tbspn chopped tarragon
- salt and pepper to taste
- coarsely chopped bread (day-old works well)
- Preheat oven to 375ºF.
- In a skillet over medium-high heat, sauté onion and garlic. Add pears, wine, maple syrup and tarragon. Season generously with salt and pepper, and simmer for 5 min.
- Remove from heat and add bread to absorb liquid.
- Lightly grease a baking pan and season both sides of the fish with salt and pepper.
- Add the pear and tarragon garnish on top.
- Bake for 15-20 minutes, or until the fish flakes at fork’s touch.