Tilapia Newberg
Tilapia Newberg is my version of the famous Lobster Newberg. “Newberg” sauce is another mystery recipe, some say it was the Delmonico brothers chef that invented it. Others say a chef who left Delmonico’s to open a hotel in Pa, or could it be the sea captain who brought the recipe to Delmonico’s? 125 or so many years later does it really matter?
Every cook book has a different version of the sauce. Most with lobster in the starring role. Tilapia is a firm white fleshed fish with a mild taste that serves the sauce well and is so much easier on the wallet. An interesting aside is that in the early days of this country, around the late 1700’s, indentured servants rose up and demand that they be guaranteed that they wouldn’t be served lobster more than 3 times a week. My how times have changed!
Ingredients for Tilapia Newberg
- Tilapia approximately 6 ounces per person
- salt pepper and paprika
Can be made ahead of time. Lightly salt,pepper and sprinkle paprika on both sides of the tilapia. Cook in a frying pan with a little butter until done. Remove to a plate, if making in advance refrigerate until ready to serve.
Newberg Sauce
This recipe will take care of about 1 – 1½ pounds of tilapia.
- 3 tbs butter
- 1 shallot finely diced
- 3 tbs flour
- ½ tsp paprika
- 2 cups ½&½
- 2 egg yolk scrambled in ¼ cup ½ &½
- 3 tbs good (drinkable) Sherry
- Salt & pepper to taste
In a large sauce pan melt the butter and once melted add the shallots and sauté until they soften. Add the flour and combine completely and cook for a minute or two to cook out the flour taste. Add in the paprika. Add the 2 cups of ½&½ and whisk to dissolve the roux and begin thickening the sauce. Take a few spoonfuls of the heated sauce and add to the eggs and ¼ cup of ½&½ to temper then pour mixture back into the sauce and stir to thicken ( do not allow to come to a full boil). Add the Sherry and season to taste. Cut the tilapia up into bite size pieces and place into the sauce and bring the entire mixture up to heat.
Most recipes call for it to be served on toast points. I like to serve on a bed of rice, as this makes a very nice complete meal.
Here are few items to help with this recipe:
Anolon Nouvelle Copper Hard Anodized Nonstick 12-Inch Open Stir Fry
OXO Good Grips Nylon Balloon Whisk
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- TILAPIA
- allow approximately 6 ounces per person
- salt, pepper and paprika to season
- NEWBERG SAUCE
- 3 tbs butter
- 1 shallot finely diced
- 3 tbs flour
- 1/2 tsp paprika
- 2 cups 1/2 & 1/2
- 3 tbs good (drinkable) Sherry
- salt & pepper to taste
- TILAPIA
- Season with salt pepper and paprika and saute in butter until done set aside.
- NEWBERG SAUCE
- Put the butter in a large sauce pot ( under medium high heat) that will be big enough to hold all the ingredients at the end. Add the shallot and cook until they are softened. Add the flour and stir until flour is combined, then cook for aminute or two to cook out the raw flour taste. Add the paprika and combine. Add the 2 cups of 1/2 & 1/2 and whisk to combine as it begins to heat and thicken add a spoonfuls of the sauce to the yold and cream mixture to temper and then add this to the sauce. Add the sherry and taste. Adjust seasoning and whisk until thickened, (DO NOT ALLOW TO COME TO A COMPLETE BOIL). Cut the tilapia into bite size pieces and add to the sauce and bring all up to heat.
- Serve on toast points or for a rich complete meal serve over rice.
