Recipe By: Ben Land, Chef Worthy
Episode #5 - Ben and Christine

Ingredients:

• 1 Tilapia fillet
• 4-6 baby/fingerling potatoes
• 1 handful of green beans
• 1 cups green grapes
• ½ cup white wine
• 1 fresh lemon
• ½ cup chopped fresh tarragon
• 1 clove garlic – diced
• 8 pinches Sea Salt
• 8 pinches Cracked Pepper
• ¼ cup olive oil
• 1/8 lb butter

Directions:

1. 8-10 baby fingerling potatoes roasted for 35 minutes at 400F - olive oil and salt
2. Slice grapes in half and lightly poach in separate pan w/ 1 cup white wine (simmer 10 minutes)
3. Heat Fish Pan (med-high) with 2 tbsp butter and 2 tbsp Oil
4. Place Tilapia into the hot pan and season w/ salt/pepper
5. Turn when edges brown (3-4min) and re-season with salt/pepper fry another 2 min with lid on.
6. Remove Tilapia
7. Add the poaching grapes and wine to the empty (brown) Fish pan to deglaze with squeeze of lemon, 3 tbsp chopped tarragon, pinch of chilis, 1 more tbsp butter for shine
8. In Separate (3rd) fry pan with lid:  steam the Beans for 3 minutes; drain, add 1 tbsp olive oil; 1 clove garlic diced, squeeze lemon, salt/pepper, toss & sauté 3 more minutes with lid off.

To Plate:

1. Base of potatoes – lightly smashed to steady the platform
2. Layer of green beans
3. Fillet of Tilapia
4. Drizzle the brown-butter-green-grape sauce over the Fish
5. Garnish with more fresh Tarragon