tilapia in mustard cream sauce
(3 ratings)
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
(3 ratings)
yield
serving(s)
prep time
1 Hr
method
Saute
Ingredients For tilapia in mustard cream sauce
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8-10medium tilapia fillets
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3 Tbspolive oil
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2 clovegarlic, minced
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2 conion, sliced
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3 cmushrooms, sliced
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1 cdry white wine
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3/4 czesty Italian dressing (bottled)
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1 tspsalt
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3/4 tspblack pepper
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2 TbspDijon or beer mustard
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1/4 cheavy cream
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3 Tbspcapers
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.
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1Carefully wash tilapia, pat dry with paper towels, set aside.
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2Place 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.
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3Reduce 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.
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4Carefully turn the fish to steam the other side for 2 minutes.
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5Place the tilapia in an oven-proof dish, cover and place in the oven, just to keep warm.
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6Meanwhile, increase the heat under the vegetables, to medium-high. Add wine and allow the liquid to evaporate.
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7Add Italian dressing and reduce heat to simmer for 5 minutes.
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8Add mustard, stir until blended.
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9Add cream.
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10Stir until blended. Note: Do not boil as the cream will separate.
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11Return tilapia to pan and heat until fish is hot.
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12Add capers.
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