Tilapia in Mustard Cream Sauce

I made this using a mess of bluegill filets from fish my husband and I caught last month. Since my filet were so thin, I cut down the cooking time in step 3 to about 30-45 seconds and added the mushrooms at that time. When I removed the fish in step 7, I left the mushrooms in the pan, then added the cream and mustard, brought to a simmer and added two handfuls of fresh spinach and let it cook down a bit. It got wonderfully thick and delicious. Oh, and I used soy milk, just because that's all I had in the house! The sauce was wonderful and perfect served over our bluegill filets. I served this with green beans and pasta. My husband and I loved it, I'll certainly be making this again (I have 5 more pounds of bluegill filets in my freezer!). Thanks SkinnyMinnie!

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The sauce in this dish was very good. It even retained some of the fish flavor (but not too much!) from the pan. That said, however, I felt the mustard over powered the tilapia. I would prefer this sauce over chicken or pork.

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Pretty good! Think I will lesson the amount of dijon slightly next time as it was overpowering and since I used fat free half and half in place of the whipping cream, will consider substituting a little ff sour cream or adding a little cornstarch to thicken. Served it on top of linguine and spinach sauteed with garlic and tomatoes.

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I didn't enjoy this dish. I really like the individual ingredients, but combined it didn't work for me. I felt the sauce really brought out the "fishy" taste. And my husband compared eating the mushrooms to eating slugs. Sorry, I won't make this again.

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I didn't care for this at all! Sorry. I followed the recipe exactly, but did add spinach. I didn't think the sauce was anythig special and I didn't even want finish my dinner. I won't be making this again.

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This sauce is great! I made a double batch of the sauce because I used smaller tilapia filets that added up to the recommended 24oz. I figured I had more surface area to cover. I did the portabello mushroom and also added some frozen spinach. I also used fat-free creamer instead of whipping cream. It's so good with the ff creamer I can't IMAGINE how good it is with the real stuff! Next, I can't wait to try this sauce on chicken! Thanks!! I want to add that I think next time I will bake the filets while I make the sauce, to save on time and also because the flipping and in-and-out of the pan action took its toll on my tilapia and it was in pieces by the time the dish was done.

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This is one of the best sauces ! I joined recipezaar just to write a review about this one. I didnt use any ginger but the flavor was still wonderful. I used a bit more cream, mushrooms, and spinach and it turned out perfect. I dont even like tilapia but my boyfriend and I ate all of it!

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This was very tasty and I am sure that we will use the same sauce technique over chicken some time. I went overboard on the portabellos, as DH likes them and I think for me, it took away from the dish, so next time I will stick to the recipe fully, because I know it's a winner. Also---- for calorie counters- I used light cream, and it was still really wonderful.

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We enjoyed it but it wasn't as good as I was expecting from the reviews. Cooked as directed, except added a little more cream per BF request and used canned mushrooms and some pimentos along with a little frozen baby spinach for presentation. Served over thin spaghetti with a side of the remaining frozen spinach.

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The mustard sauce was wonderful! I used more mushrooms, added spinach, and used half the broth and compensated with half sherry. I also used fat-free half-and-half, since I am watching my calories. I really enjoyed this eye-pleasing and wonderfully tasting dish. Thanks for posting it!

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I made this last night and I am soooooo thankful I found this recipe! I want to make it again tonight! I used fat free half&half (dietary reasons) and it was fine. I doubled the mushrooms, so I took the fish out before adding the mushrooms, and then I let the sauce reduce a little too and it became nice and thick. (added the fish back in to heat through). Next time I would add a dash of cooking sherry to the sauce. Thanks for a great recipe! This would be great with chicken and pork tenderloin too! I'll try that next!

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Made this tonight- very good. Added some red bell pepper for color- served over wild rice. Will make again.

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Oh my! This was to die for! I loved sopping up the sauch with my french bread too. :) Excellent way to cook Tilapia and side sauce. YUMMY! I used dried herbs, still delicious, and I used portobello style canned Shiitake mushrooms.

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Great sauce!!! Used whole milk and it still turned out great. Definitely want to try out the suce with other meats...maybe pork chops?

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Way too easy to be this good!

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Delicious! I used dried thyme (but I can see how fresh would be better - I didn't have any) and regular white mushrooms. I also substituted fat free half and half for the cream. It was still wonderful and compliant with my South Beach Phase 1 diet.

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Great recipe! This was so easy to make and quick. It was ready in no time and we all loved it!

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