Tuesday, July 24, 2012
Tilapia with Sherry-Mushroom Sauce
This was adapted from a Cooking Light recipe from January 1999). This is a fantastic way to cook Tilapia.
Ingredients (makes 4-5 servings)
1/2 tsp Kosher salt, divided
1 1/2 pounds tilapia fillets (5 or 6 fillets)
3 tbsp Olive oil, divided
1 lbs White and Mini Bela mushrooms, thinly sliced
1/4 tsp Black pepper
2 tbsp Cooking sherry
1 tbsp Dried parsley
3/4 cup Chicken broth (low sodium if possible)
1/4 cup skim/fat-free milk
1 tsp cornstarch
1. Sprinkle 1/4 tsp kosher salt over the fillets. Heat around 1 tbsp of olive oil in a skillet over medium-high heat. Add three fillets (salt side down - then sprinkle the other side lighthly with kosher salt) and cook for around 4 minutes on each side. Remove fillets from skillet, and keep warm (under foil). Add around 1 tbsp olive oil and then cook the other fillets. Remove those when cooked and keep with other fillets.
2. Heat 1 tbsp of olive oil in the skillet. Add mushroom slices with 1/4 tsp kosher salt and black pepper. Saute for around 4 minutes. Then add the cooking sherry and parsley. Cook for 30 seconds, stirring constantly.
3. Combine the broth, milk, and cornstarch, whisk until blended. Add broth mixture to skillet, and bring to a boil. Stirring constantly, reduce heat to medium, and cook 2 minutes. Spoon sauce over fish.
Serve with brown rice or couscous.