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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!
Delish! Used soy milk and just a splash of half and half, so it needed a little tapioca flour to thicken. I threw in some spinach and used less Dijon. I love recipes like this that can be altered some and still taste great.
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.
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.
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.
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.
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.
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!
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.