Tuesday, October 13, 2009

Tilapia with a Smothered Mushroom Sauce

Tilapia was on sale this week at Publix, so I couldn't pass it up. Also on sale were baby portabella mushrooms, which I love. I decided to put the two together by creating a creamy wine sauce for the tilapia using sauteed mushrooms. I added a little spice with some cayenne pepper.

1 Tbsp olive oil
2 tilapia fillets
creole or cajun seasoning
1-2 Tbsp butter
1 package baby portabella mushrooms (also known as cremini), wiped clean and sliced
salt and pepper
1/4 cup dry white wine
1/2 cup half and half
dash of cayenne pepper
dash of garlic powder

Heat the olive oil over medium-high heat in a skillet. Season the tilapia on both sides with the creole seasoning. Saute on both sides until lightly brown and just cooked through, about 4 minutes per side. Remove to a plate and cover with foil to keep warm. Return the skillet to the heat and melt the butter. Add the mushrooms and season with salt and pepper. Once the mushrooms cook down a bit and the liquid from them evaporates, add the wine and let cook for a minute. Add the half and half, cayenne pepper and garlic powder. Reduce the heat and simmer for a couple minutes until the sauce thickens. Add the tilapia back to the pan to heat through.

Serve this dish with couscous or creamy grits.


  1. Made this tonight because I had thawed some tilapia, then noticed that I needed to use up a package of baby bella mushrooms, so I googled tilapia and baby bellas and your post was one of the links that came up. It was very tasty, and I will defnitely try it again with creamy grits. We just had it with corn on the cob, since that's what I had on hand. Thanks for sharing this recipe!

  2. Olivia, thank you for the comment! I am so glad you found the recipe and enjoyed it. I hope you'll poke around my blog a little more. I don't post so often anymore, but there a ton of quick and easy recipes on here.