Tilapia in Mustard Cream Sauce

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Tilapia in Mustard Cream Sauce recipe
Cooking Light, June 2005

This last bag of frozen tilapia I got from BJ’s has a taste I’m not too fond of, so I’m trying to find recipes that will mask the flavors. This worked well. It was pretty good, too!

The sauce is very rich, with the heavy cream. Now I have most of a container that I don’t know what to do with, but I’m sure I’ll figure something out. I think I would add more thyme, or even tarragon. A tarragon mustard cream sauce would be really good with the fish. It was very easy to prepare and very tasty. I probably doubled the mushrooms because I needed to use them before they went bad. I will definitely make this one again.

Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet