Monday, February 22, 2010
A quick and easy way to make tilapia. You can substitute spinach or tomatoes for the mushrooms. Any white fish (or even chicken!) can substitute the tilapia.
I got this from CookingLight.com (pic is from there too since I forgot to take a picture before Abe dug in).
I served it with white rice and buttered spaghetti squash.
Tilapia with Mustard Cream Sauce
4 (6-ounce) tilapia fillets
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup fat-free, less-sodium chicken broth
6 ounce portobello mushrooms, thinly sliced
2 tablespoons whipping cream
2 tablespoons Dijon mustard
Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.