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Tilapia with Sherry-Mushroom Sauce

Tilapia with Sherry-Mushroom Sauce

Cooking Light JANUARY 1999

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 12%
  • Fat: 4.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 31.1g
  • Carbohydrate: 47.3g
  • Fiber: 1g
  • Cholesterol: 75mg
  • Iron: 1mg
  • Sodium: 481mg
  • Calcium: 26mg

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Tilapia with Sherry-Mushroom Sauce Recipe