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Tilapia with Sherry-Mushroom Sauce

Yield 4 servings (serving size: 5 ounces fish and 1/3 cup sauce)

Ingredients

  • 1/4 teaspoon salt, divided
  • 1 1/2 pounds tilapia fillets
  • 1 tablespoon butter or stick margarine, divided
  • 4 cups thinly sliced mushrooms
  • 1/8 teaspoon black pepper
  • 2 tablespoons dry sherry
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1/4 cup fat-free milk
  • 1 teaspoon cornstarch

Nutrition Information

  • calories 355
  • caloriesfromfat 12 %
  • fat 4.7 g
  • satfat 1.1 g
  • monofat 1.6 g
  • polyfat 1.7 g
  • protein 31.1 g
  • carbohydrate 47.3 g
  • fiber 1 g
  • cholesterol 75 mg
  • iron 1 mg
  • sodium 481 mg
  • calcium 26 mg

How to Make It

  1. Sprinkle 1/8 teaspoon salt over the fillets. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fillets, and sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from skillet, and keep warm.

  2. Melt 1 1/2 teaspoons butter in skillet. Add 1/8 teaspoon salt, mushroom slices, and pepper; sauté for 4 minutes or until golden. Add sherry, and cook for 30 seconds, stirring constantly.

  3. Combine broth, milk, and cornstarch, and stir with a whisk. Add broth mixture to skillet, and bring to a boil, stirring constantly. Reduce heat to medium, and cook 1 minute. Spoon sauce over fish.