Monday, February 22, 2010

Tilapia with Mustard Cream Sauce


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.

Enjoy!


Tilapia with Mustard Cream Sauce
Serves 4

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
6  ounce  portobello mushrooms, thinly sliced
2  tablespoons  whipping cream
2  tablespoons  Dijon mustard

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.

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