Steak au Poivre is one of my favorite dishes to make, with pepper being a staple in most of my cuisine. One evening, I was craving this dish, but had to red meat available in the fridge. I decided to conduct an experiment: I used tilapia instead. The result was an amazing, lighter version of the French classic, with the fish's beautiful and delicate flavor still discernible.
Recipe Snapshot
Peppery
French
Protein
Tilapia fillets – 2 pieces
Black pepper (coarsely crushed) – 2 tsp
Butter – 2 tbsp
Cooking oil – 1 tbsp
Bourbon – 2 tbsp
Fresh cream – ¼ cup
Shallots (finely chopped) – 1 tbsp
Garlic (minced) - ½ tbsp
Fresh parsley (chopped) – 1 tsp
Salt – as required
Fish Preparation:
Pat dry the tilapia fillets to remove excess moisture.
Season both sides with salt and press coarsely crushed black pepper onto each fillet to create an even crust.
Pan-Searing:
Heat oil and 1 tbsp butter in a skillet over medium heat.
Place the fillets in the skillet and sear each side for 2–3 minutes until golden and cooked partly through. Remove and rest.
Sauce Preparation:
In the same skillet, melt 1 tbsp butter.
Sauté shallots and garlic until translucent.
Add bourbon and deglaze the pan, scraping up any browned bits.
Stir in fresh cream, and simmer gently until slightly thickened.
Adjust seasoning with salt as required.
Finishing:
Return tilapia to pan, cover with sauce, and cook until cooked through
Garnish with freshly chopped parsley for aromatic enhancement.
Preferably, serve with a side of fries!