Tilapia in Mustard Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Orange roughy or chicken can be used instead of tilapia, and tomatoes or spinach can be substituted for mushrooms. -Alix McLearen, Wesley Chapel, FL Ingredients:
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 |
1 ounce portobello mushrooms, thinly sliced |
2 tablespoons whipping cream |
2 tablespoons dijon mustard |
Directions:
1. 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.
2. 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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