The following originally appeared on 3/11/09 at Exit 51.
As I’ve mentioned, I used to subscribe to Cooking Light. But the sheer volume of recipes they fit into a single magazine overwhelmed me. Instead of tackling the challenge head on, I ignored it and hoped it would go away. But it didn’t. That is why, years later, I’m still pulling pages torn from CL out of my test recipe folder. I only wish they printed the date or the issue on the pages so I could know exactly how long these things have been waiting to see the light of day.
Because to be honest, some of these deserve not only the light of day, but a spot light. Like the Tilapia in Mustard Cream Sauce. This was a recipe sent in by a reader. Kudos to Alix McLearen of Wesley Chapel, Florida because I think your recipe may have just nudged the Barefoot Contessa’s Mustard Roasted Fish out of my binder. As much as I like Ina’s Mustard Fish, I like this one even better. The sauce has a more balanced flavor without relying so heavily on the dairy portion of the food pyramid. And the addition of the mushrooms brings a bit of earthiness to the dish.
It’s funny that I ended up pairing this fish with the same side as I used with Ina’s. Either fish and asparagus really do go together or I’m incredibly predictable. Either way, I think you should definitely put this recipe on your to-do list. And we can discuss my predictability over a plate of Tilapia in Mustard Cream Sauce.
Tilapia in Mustard Cream Sauce
Cooking Light Magazine, Courtesy of Alix McLearen
According to the author’s notes, orange roughy or chicken can be substituted for the tilapia, and tomatoes or spinach can be subbed for the mushrooms. I wanted a slightly thicker sauce so I let the chicken broth reduce a bit after the fish was removed, as well as kept the sauce on the heat longer after the mustard and cream were added. I recommend adding the fish back to the pan for a few moments before serving.
- 4 tilapia filets (6 oz. each) (I used orange roughy)
- 1/2 teaspoon chopped fresh thyme (I used dried, probably about half as much)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3/4 chicken broth
- 1 ounce portobello mushrooms, thinly sliced
- 2 tablespoons whipping cream (I used half and half)
- 2 tablespoons Dijon mustard
Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Add fish; cook 1 minute on each side. Add broth and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add mushrooms and cook, uncovered, 1 minute until mushrooms are tender. Remove fish from pan; keep warm.
Add cream and mustard to pan. Stir with a whisk until combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.