Tilapia in Mustard Cream Sauce
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
Yield: 4
Tilapia in Mustard Cream Sauce
Ingredients
- 4 (6-ounce) tilapia fillets
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Cooking spray
- 3/4 cup fat-free, less-sodium chicken broth
- 1 ounce portobello mushrooms, thinly sliced
- 2 tablespoons whipping cream
- 2 tablespoons Dijon mustard
Instructions
- Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side. Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add mushrooms; cook, uncovered, 1 minute or until mushrooms are tender. Remove fish from pan; keep warm.
- Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.
