4 servings (serving size: 1 fillet and 1/4 cup sauce)
Photo: Jan Smith
4 (6-ounce) tilapia fillets
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup fat-free, less-sodium chicken broth
1 ounce portobello mushrooms, thinly sliced
2 tablespoons whipping cream
2 tablespoons Dijon mustard
How to Make It
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.
Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.
This was really good. Made cheap fish taste expensive. My hubby said he would eat it once a week and he resists my healthy cookign. Changes: I cooked the fish 2 to 3 minutes on each side rather than the 1 from the instructions. Removed it from the pan (instead of keeping it in there), then added the broth and 8 oz of sliced baby bella in place of the 1 oz portobello and cooked them down in the broth (5 mins maybe). Added cream and mustard just like the directions. Then just put the fish on top to warm it back up
My fiance and I cooked this tonight for my folks. SO GOOD! We doubled the recipe for the sauce, but kept the initial 2 tbs of mustard so not to create a "too mustardy" flavor and it was just perfect. We used Dijon Country Mustard instead of standard Dijon. Also, we copied another reviewer and used cream cheese we had in the fridge as we did not want to buy whipping cream, which we never use or have on hand. Also added corn starch at the end to thicken the sauce. We used 8 oz of sliced baby bella mushrooms. We found that adding the mushrooms while the fish was still in the pan made it difficult to remove the fish. I would suggest removing the fish before adding the mushrooms. We served this with roasted rosemary potato wedges and spinach. SO LICIOUS!
This was easy to make tasted great and was healthy to top it off. My husband is the worlds pickiest eater and there were no complaints. I will be making this again. He ate his with vegetables and I ate my with rice tasted better with rice in my opinion.
Very easy and tasty! I cooked the orange roughy until it was lightly browned on both sides and removed it from the pan, added a little butter and sauteed the sliced mushrooms, then proceeded with the recipe as written. Husband raved and wants it again. Very easy to make after work, as the cooking goes pretty fast. Served with sauteed asparagus. Definitely repeatable.
This was really easy and very tasty! I altered the recipe a little to add more vegetables (spinach) and instead of using cream I used 2 Tbsp. of light sour cream and 2 Tbsp. of fat free milk. After heating and mixing with the mustard this gave the perfect consistency. I also used low sodium veggie broth instead of chicken broth. Ate this with italian bread (whole wheat). I will definitely make this again!
I'm new to cooking fish, so this was a nice, easy recipe. The fish stuck to the pan, though, even with the cooking spray, and fell apart coming out of the pan. I thought the mustard was a bit too strong but my husband liked it -- he's not a big fish eater so he appreciated a sauce to mask the flavor.
Delicious... even the next day for leftovers, and I usually won't eat fish the next day. I used only one tablespoon of mustard as it's quite tangy and I used dill instead of thyme because that's what I had in the house. It was truly delicious.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.