Pan-Cooked Tilapia with Shallots, Mushrooms, and White Wine Cream Sauce (originally posted February 10, 2014)

Saturday evening was a quick and easy dinner kind of night. It was a busy day, I had stayed up late the previous two nights, on top of doing middle of the night newborn feedings, and I was exhausted and in no mood to make a big production. Luckily, I had saved the week’s simplest meal for that evening.

Just because I opted for quick and easy didn’t mean I had to sacrifice taste, however. Although the dinner took very little time, it’s one of my favorite meals because it’s so flavorful and satisfying.
Without further ado, here’s the recipe for my Pan-Cooked Tilapia with Shallots, Mushrooms, and White Wine Cream Sauce

Serves: 4

Ingredients:
4 Tilapia Fillets, approximately 6 oz each (I use frozen loins from Costco and defrost them just prior to cooking by putting them in a bowl of warm water)
EVOO, just enough to prevent fish from sticking to the pan
2 Shallots, diced
1 teaspoon Minced Garlic
1 8 oz package of Baby Bella Mushrooms, washed and sliced
1 T Dijon Mustard
1/4 Cup Heavy Cream
Pinch of Salt
1/4 Cup White Wine
6 T Butter

Directions:
For the sauce, melt the butter in a medium sauce pan on low to medium-low heat. Once the butter is melted, turn the heat up slightly (medium to medium-high heat) and sautee the diced shallots, minced garlic, and sliced mushrooms in the butter for several minutes, until the onions are clear, soft, and slightly golden, and the mushrooms have softened, as well.
Add the mustard and wine to the sauce pan and cook for several minutes (to cook off some of the alcohol) before adding the cream.
While the sauce is cooking, add some EVOO to a pan (just enough so that the fish won’t stick), and cook the fillets approximately 3-4 minutes on each side on medium heat, until the fish is opaque and flaky. Once cooked through and flaky, remove fish from pan immediately.
Turn heat down slightly on sauce, add cream and pinch of salt, stir slowly until warm, and then pour over fish immediately.

***Notes-
To thicken the sauce, add small amounts of flour and stir until desired consistency is reached.
Serve fish and sauce over rice (any kind is good- we use brown) and with a vegetable side (we love asparagus, artichoke, and salads as sides for this meal).
Adding some capers could be a nice touch, too.