Tilapia with Sherry-Mushroom Sauce



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

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.

Marianne Marinelli,

Cooking Light

January 1999