24 Reviews

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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Hopkins82 December 12, 2007

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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breezermom October 23, 2007

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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A la Carte January 24, 2007

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

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staceyelee January 22, 2007

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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DoveChocolatierinKY December 12, 2006

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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Codychop December 11, 2006

Way too easy to be this good!

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sprinkledpink November 13, 2006
Tilapia in Mustard Cream Sauce