Ingredients
-
4
-
1/2
-
1/2
-
1/4
-
-
3/4
-
1
-
2
-
2
-
-
-
-
-
-
Directions
Tilapia in Mustard Cream Sauce, I can’t say that I have made this dish yet. I have some tilapia in the freezer, so this will be made soon. I will add any changes then. Chicken can also be substituted; and tomatoes and spinach can be substituted for the mushrooms., Delish! Used soy milk and just a splash of half and half, so it needed a little tapioca flour to thicken. I threw in some spinach and used less Dijon. I love recipes like this that can be altered some and still taste great., The sauce in this dish was very good. It even retained some of the fish flavor but not too much! from the pan. That said, however, I felt the mustard over powered the tilapia. I would prefer this sauce over chicken or pork.
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Steps
|
1
Done
|
Sprinkle Fish With Thyme, Pepper, and Salt. |
|
2
Done
|
Heat a Large Nonstick Skillet Over Medium High Heat and Coat Pan With Cooking Spray. |
|
3
Done
|
Add Fish and Cook 1 Min on Each Side. |
|
4
Done
|
Add Broth, and Bring to a Boil. |
|
5
Done
|
Cover and Reduce Heat, Simmer 5 Minute. |
|
6
Done
|
Add Mushrooms and Cook Uncovered 1 Min or Until Mushrooms Are Tender. |
|
7
Done
|
Remove Fish from Pan and Keep Warm. |
|
8
Done
|
Add Cream and Mustard to Pan; Stir With a Whisk Until Well Combined. |
|
9
Done
|
Cook 1 Min or Until Thoroughly Heated. |
|
10
Done
|
Serve Sauce Over Fish. |
