Tilapia in Mustard Cream Sauce

"I can't say that I have made this dish yet. I have some tilapia in the freezer, so this will be made soon. I will add any changes then. Chicken can also be substituted; and tomatoes and spinach can be substituted for the mushrooms."
 
Download
photo by Hey Jude photo by Hey Jude
photo by Hey Jude
photo by SkinnyMinnie photo by SkinnyMinnie
photo by SkinnyMinnie photo by SkinnyMinnie
photo by SkinnyMinnie photo by SkinnyMinnie
Ready In:
13mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Sprinkle fish with thyme, pepper, and salt.
  • Heat a large nonstick skillet over medium high heat and coat pan with cooking spray.
  • Add fish and cook 1 min on each side.
  • Add broth, and bring to a boil.
  • Cover and reduce heat, simmer 5 minute.
  • Add mushrooms and cook uncovered 1 min or until mushrooms are tender.
  • Remove fish from pan and keep warm.
  • Add cream and mustard to pan; stir with a whisk until well combined.
  • Cook 1 min or until thoroughly heated.
  • Serve sauce over fish.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
Advertisement

Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> Hi! My name is Robin, and welcome to my about me page. I will try to be as brief as possible, but I tend to be long winded. If you get bored at anytime, feel free to move on...I won't be offended. I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. My parents moved to Lafayette, Louisiana when I started high school. After high school, I was a nanny and lived in England (London). I miss it A LOT!! England, not the being a nanny part. I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont). I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Which is where I lay my head and call home now. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. I threw in a few tomato plants for good measure :D. Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!! Toby has a son (Zach, 11) from a previous marriage. I guess that would make me the wicked stepmom.....I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower). I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I LOVE it!! I have figured out that I can cook twice as much if I give half of what I cook away....LOL!! This means Toby's business partner and his wife eat just as well as we do!! They have told me on many occasions, that if I can't take Toby anymore they will add on to their house to make room for me. All I have to do is cook!! LOL!! My parents are foodies and I TOTALLY blame them for my passion for food!! I will try anything once. I have found that I really do like some things I "thought" I hated. Although, I do still HATE (green)peas!! Here is my rating key for reviews: ***** = HEAVEN - I would not change a thing!! **** = Was VERY good, but would make a few changes *** = Not a bad recipe, but would make quite a few changes if I made it again ** = Would have to make a lot of changes to enjoy * = Didn't enjoy it at all, and will probably not make again.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes