Tilapia with Mushroom Cream Sauce

Tilapia is widely debated but is not nutritionally a junk food. It is an inexpensive, low-calorie white fish packed with protein, Vitamin B12, and selenium. However, because it is farm-raised in high densities and has an omnivorous diet, it has earned the stigma of being “trash fish” or “junk fish” among critics. Despite these criticisms, experts emphasize that responsibly farmed tilapia is a highly nutritious, low-mercury protein source. Tilapia are mainly freshwater fish native to Africa and the Middle East, inhabiting shallow streams, ponds, rivers, and lakes. The Monterey Bay Aquarium Seafood Watch recommends choosing tilapia farmed in the U.S. in recirculating systems, or imports from countries like Peru, Ecuador, Mexico, and Indonesia, while generally advising against tilapia imported from China. I personally love tilapia and eat it quite often. It is mild white fish that goes well with everything.

Believe it or not, I actually do buy some prepared foods every now and then. Then I “doctor” them up. We had some garlic breaded tilapia we bought from Costco. Costco does a good job with most of their foods. We’ve had it before and it is very tasty, but it needed a sauce to go with it. So I made it saucy. 🙂

Tilapia with Mushroom Cream Sauce

Cream sauces are my favorite sauces. They are not the healthiest choice, and I do try to limit them to some extent, but I just can’t resist a good cream sauce; over anything. I used the same sauce for my asparagus too, and because I used so many vegetables, it had to be a little healthier, right?! 🙂 This is a versatile sauce that you can use to dress up anything.

olive oil

1 cup sliced mushrooms

1/3-1/2 cup diced tomato (I used a yellow tomato)

1 shallot, diced fine

2 tsp minced garlic

1-2 TBSP lemon juice

1/2 cup heavy whipping cream

salt & fresh ground black pepper to taste

fresh basil and/or lemon verbena, chiffonade – I think you know which one I used this time

2 TBSP butter

Peruvian peppers, optional

Cook the mushrooms, shallots and garlic in the olive oil and lemon juice for about 2-3 minutes or until they have softened and most of the liquid has evaporated.

Add the cream and mix together thoroughly. Bring to a boil, then reduce the heat to a simmer.

Add the seasonings and the butter to monter au buerre.

Add some of the fresh herbs after the sauce is cooked and mix together thoroughly.

Since I used a prepared fish, I cooked it according to the directions. (I know, a real stretch for me to actually follow directions. Sometimes it does happen though. 🙂 ).

When everything is cooked plate it up. Even when it is just the two of us, the Chef in me still likes to plate it pretty. I served it over couscous, with a dab of sauce on top, then the fish, topped with asparagus, more sauce and the tomatoes, Peruvian peppers and more lemon verbena. I served it with a chilled white wine on the side to complete the meal.

You can buy prepared foods and still give them your own style and personality. You just have to “doctor them up” a bit. No one will ever know you “cheated”. 🙂

Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.