The mustard sauce was very good but I did add more salt. The fish gets a little lost so I might try with chicken next time
Tilapia in Mustard Cream Sauce
Photo: Jan Smith
"Orange roughy or chicken can be used instead of tilapia, and tomatoes or spinach can be substituted for mushrooms." -Alix McLearen, Wesley Chapel, FL
Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 184
- Calories from fat: 22%
- Fat: 4.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.4g
- Protein: 32.7g
- Carbohydrate: 1.2g
- Fiber: 0.6g
- Cholesterol: 134mg
- Iron: 2.2mg
- Sodium: 536mg
- Calcium: 40mg
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
Preparation
- 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.
Tilapia in Mustard Cream Sauce Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Fish
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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