It’s going to be one of those nights in my house. Everybody will get home at the same time. Everyone will be hungry and want something different for dinner. My kitchen will get crowded with a husband making salad, my son asking me “What is there?”, while I grab anything in sight to eat while I think about what to eat.
Well, maybe not. Maybe this dish would be worth a five-minute trip to the grocery store. It sure looks worth a 10-minute stand at the stove.
(That trip will also give me a chance to pick up some eggs, which are John Robert’s new favorite meal. I have to admit I’m kind of loving that. It’s even faster than nuked spaghetti. Maybe he’ll even try the fish … But that’s probably just wishful thinking.)
TILAPIA IN MUSTARD CREAM SAUCE
4 (6-ounce) tilapia fillets
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup fat-free, less-sodium chicken broth
1 ounce portobello mushrooms, thinly sliced
2 tablespoons whipping cream
2 tablespoons Dijon mustard
1. Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick
skillet over medium-high heat. Coat pan with cooking spray. Add fish;
cook 1 minute on each side. Add broth, and bring to a boil. Cover,
reduce heat, and simmer 5 minutes. Add mushrooms; cook, uncovered, 1
minute or until mushrooms are tender. Remove fish from pan; keep warm.
2. Add cream and mustard to pan; stir with a whisk until well combined.
Cook 1 minute or until thoroughly heated. Serve sauce over fish. Makes 4
– Recipes du Jour