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tilapia in mustard cream sauce

(2 ratings)
mbeachler avatar
Blue Ribbon Recipe by
Marvin Beachler
@mbeachler
Cathedral City, CA

I've had rave reviews for this dish, even from fish haters. I usually serve this over a bed of freshly cooked spinach. The combination is great. I hope you enjoy it as much as my family and friends.

Blue Ribbon Recipe

This was a delightful surprise! The wine reduction sauce is full of flavor and a great complement to the mild tilapia. The mustard and Italian dressing give it a zesty and tangy flavor, but the cream balances it out. The sauce is also very rich so a little bit goes a long way. Capers add a touch of savoriness to the dish. Steaming the fish cooks it to flaky perfection. Even though this looks fancy, it's pretty easy to create and guaranteed to impress.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 1 Hr
method Saute

Ingredients For tilapia in mustard cream sauce

  • 8-10
    medium tilapia fillets
  • 3 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 2 c
    onion, sliced
  • 3 c
    mushrooms, sliced
  • 1 c
    dry white wine
  • 3/4 c
    zesty Italian dressing (bottled)
  • 1 tsp
    salt
  • 3/4 tsp
    black pepper
  • 2 Tbsp
    Dijon or beer mustard
  • 1/4 c
    heavy cream
  • 3 Tbsp
    capers

How To Make tilapia in mustard cream sauce

Test Kitchen Tips
We opted to serve this over a bed of steamed spinach and it was delicious. Also, while the sauce cooked we kept the tilapia in the oven on a Keep Warm setting. If your oven does not have that, just turn the temp to as low as your oven will go.
  • Washed tilapia on a paper towel.
    1
    Carefully wash tilapia, pat dry with paper towels, set aside.
  • Onions and mushrooms sauteeing in a pan.
    2
    Place olive oil into large heavy bottomed frying pan. Saute garlic for 30 seconds over medium high heat then add onions, stir frequently. When onions are translucent add mushrooms and saute an additional 2 minutes.
  • Tilapia on top of sauteed mushrooms and onions.
    3
    Reduce heat to medium. Carefully place tilapia on top of sauteed vegetables. Allow them to steam-cook for 2 minutes. You may need to add a little water to make sure the fish steams.
  • Flipping the fish in the pan.
    4
    Carefully turn the fish to steam the other side for 2 minutes.
  • Tilapia in a dish in the oven.
    5
    Place the tilapia in an oven-proof dish, cover and place in the oven, just to keep warm.
  • Adding wine to the mushrooms and onions.
    6
    Meanwhile, increase the heat under the vegetables, to medium-high. Add wine and allow the liquid to evaporate.
  • Pouring Italian dressing into the saucepan.
    7
    Add Italian dressing and reduce heat to simmer for 5 minutes.
  • Dijon mustard added to the sauce.
    8
    Add mustard, stir until blended.
  • Pouring cream into the sauce.
    9
    Add cream.
  • Cream stirred into the sauce.
    10
    Stir until blended. Note: Do not boil as the cream will separate.
  • Sauce poured over the tilapia.
    11
    Return tilapia to pan and heat until fish is hot.
  • Sprinkling capers into the dish.
    12
    Add capers.
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